Spicy Sopressata Pigs in a Blanket

For a completely indulgent take on traditional pigs in a blanket, make these multi-layered shells for your next small dinner party. Hosting a big group? Try the higher yield method that follows.

Casey Barber

Spicy Sopressata Pigs in a Blanket

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    2 packages Pepperidge Farm puff pastry shells or 1 package Pepperidge Farm puff pastry sheets, thawed in the refrigerator 4 ounces spicy sopressata hard sausage, sliced into 1/8-inch thick rounds
    1 jar spicy mustard


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 425 and line a baking sheet with parchment paper or a Silpat liner.

    • 2

      Place the puff pastry shells on the prepared baking sheet and bake for 8 minutes.

    • 3

      Remove the shells from the oven and gently pry the shells in half with a fork. Brush the insides of each half lightly with spicy mustard using a silicone pastry brush and place 1 or 2 sopressata rounds inside.

    • 4

      Re-close the pastry shell and return to the oven to cook for another 5 minutes.

    • 5

      Cool for a few minutes before serving.


    1. For a more traditional, higher-yield appetizer, double the amount of soporessata and use a puff pastry sheet. Unfold the thawed puff pastry on a clean, well-floured work surface. Slice into quarters, then cut each quarter into 4 strips.
    2. Brush the strips lightly with spicy mustard using a silicone pastry brush, then place a sopressata round at the end of each strip. Roll the sopressata up in the pastry strip like you’re rolling up a sleeping bag.
    3. Place the puff pastry rolls on the prepared baking sheet and bake for 10-12 minutes until the bites are bubbly and golden.
    4. Cool for a few minutes before serving.

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