These mini hot dogs wrapped in flaky puff pastry are the ultimate crowd-pleasing appetizer. Juicy cocktail sausages are encased in buttery, golden pastry, making them perfect for parties, game day, or a fun weeknight snack. They come together quickly with store-bought puff pastry and are endlessly customizable with different mustards, cheeses, and seasonings.
Ingredients
- 1 sheet (about 9.5 oz / 270 g) frozen puff pastry, thawed
- 24 mini cocktail sausages or hot dogs (about 10 oz / 280 g)
- 1 large egg, beaten with 1 tablespoon (15 ml) water (egg wash)
- 1 tablespoon (15 g) Dijon mustard, for brushing (optional)
- 1 teaspoon sesame seeds, poppy seeds, or everything bagel seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the thawed puff pastry sheet into a 12×12-inch (30×30 cm) square. If it cracks, let it sit at room temperature for 5 minutes before rolling again.
- Cut the pastry into 24 rectangles, each about 2×3 inches (5×7.5 cm). You can trim the edges first for cleaner cuts.
- Pat the cocktail sausages dry with paper towels. This helps the pastry stick and prevents sogginess.
- If using Dijon mustard, brush a thin layer onto the center of each pastry rectangle. Place one sausage diagonally across each rectangle.
- Fold one corner of the pastry over the sausage, then roll it up, tucking the ends slightly. Place seam-side down on the prepared baking sheet, leaving about 1 inch (2.5 cm) between each piece.
- Brush the tops of the pastry with the egg wash. Sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake for 15–18 minutes, or until the pastry is puffed and golden brown. The internal temperature of the sausages should reach 165°F (74°C) as a safe minimum, though they are usually already cooked; check with a food thermometer if in doubt.
- Let cool on the baking sheet for 2–3 minutes before serving. They are best served warm.
Tips
- Thaw puff pastry properly: Thaw in the refrigerator overnight or on the counter for 20–30 minutes. It should be cold but pliable. If it gets too warm, it will stick and tear.
- Don’t skip the egg wash: The egg wash gives the pastry a beautiful golden sheen and helps toppings stick. Without it, the pastry will look pale and dry.
- Seal the edges well: Press the pastry firmly around the sausage so it doesn’t unroll during baking. You can brush a little water on the edge before rolling to help it stick.
- Use quality sausages: Choose cocktail sausages or small hot dogs that are fully cooked. If using larger hot dogs, cut them into 1.5-inch (4 cm) pieces and adjust baking time slightly.
Serving Suggestions
Serve these mini hot dogs warm with a variety of dipping sauces. Classic options include ketchup, yellow mustard, Dijon mustard, honey mustard, or a spicy sriracha mayo. They also pair well with a side of pickles or a simple green salad for a light lunch. For a party, arrange them on a platter with toothpicks for easy grabbing.
Variations
- Cheesy: Add a small strip of cheddar or Swiss cheese alongside the sausage before rolling.
- Spicy: Brush the pastry with hot sauce or add a thin slice of jalapeño before rolling.
- Herbed: Sprinkle dried oregano, thyme, or rosemary over the egg wash before baking.
- Sweet and savory: Brush the sausages with a little honey or maple syrup before wrapping.
- Pigs in a blanket style: Instead of rectangles, cut the pastry into strips and spiral-wrap each sausage.
Storage and Reheating
Store leftover mini hot dogs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will lose their crispness. For longer storage, freeze the baked hot dogs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use crescent roll dough instead of puff pastry? Yes, crescent roll dough works well and will give a softer, flakier texture. You won’t need to roll it out; just separate the triangles and roll them around the sausages. Baking time may be slightly shorter, about 12–15 minutes.
Can I make these ahead of time? Yes, you can assemble the mini hot dogs and keep them covered in the refrigerator for up to 24 hours before baking. Just brush with egg wash right before putting them in the oven.
Why did my puff pastry shrink or not puff up? Puff pastry needs to be cold. If it gets too warm, the butter melts and the pastry won’t puff. Also, make sure your oven is fully preheated and you don’t open the door while baking.
Can I use regular-sized hot dogs? Absolutely. Cut each hot dog into 3–4 pieces, about 1.5 inches (4 cm) long, and adjust the pastry rectangle size accordingly. You may need to bake for a few extra minutes.
Are these safe to serve cold? They are best served warm, but they can be served at room temperature within 2 hours of baking. After that, refrigerate any leftovers.
Can I freeze unbaked mini hot dogs? Yes, assemble them and freeze on a baking sheet until solid. Then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 20–25 minutes, adding a few extra minutes to the baking time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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