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Rosemary Dijon Pigs in a Blanket

  • Difficulty Easy
  • Time 15 minutes

We get it, I mean who doesn’t love cocktail wieners. WE love cocktail wieners. But we’re just ever-so-slightly elevating the classic Pigs in a Blanket by swapping out that canned wiener with your favorite sausage from your local butcher.

Puff pastry + your favorite sausage + our herbaceous Rosemary Dijon blend are now the best of buds. Pair these babies with a honey mustard sauce and you’re golden.

Want more recipes for your next snack attack – check these out.

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Rosemary Dijon Pigs in a Blanket

  • Author: Chef Ryan Wiebe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x


  • Your favorite sausage, already cooked or smoked 
  • 1 package of puff pastry 
  • Spiceology Rosemary Dijon, 2-3 Tbsp
  • Egg for egg wash
  • Honey Mustard or Hot Mustard for dipping 


  • Pre-heat oven to 425°F.
  • Cut sausage into 2-3 inch pieces. 
  • Cut puff pastry into 12 equal pieces and sprinkle with Rosemary Dijon to cover
  • Place sausage onto puff pastry, folding so the seam is on the bottom.
  • Once all pieces are wrapped, brush with egg wash and place into the oven for 12-15 minutes or until golden brown and the puff pastry has risen. 
  • Let cool slightly and dig in! 

Used in this Recipe

Rosemary Dijon Seasoning

$14.95 - $20.99


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