Pigs & Pickles in Puff

🐷🥐 Pigs & Pickles in Puff

First published February 7, 2026

My take on Bon Appétit’s Chicago-Style Pigs in a Blanket, swapping the crescent rolls for Dufour all-butter puff pastry and the yellow mustard for Grey Poupon. The sausages are Beeler’s Li’l Bites, a quality fully cooked smoked sausage. One sheet of Dufour cut into 24 triangles, one per sausage and cornichon.

Total time: 1 hour 20 minutes (35 minutes prep, 45 minutes baking)

Move 1 sheet Dufour Classic Puff Pastry (14 oz) from the freezer to the fridge to thaw overnight.

Preheat oven to 400°F convection. Line a baking tray with parchment paper.
Lay the sheet flat on a lightly floured surface. Cut it in half along the crease. Pizza cutter works great for this.
Rotate 90° and cut in half again (4 pieces total).
Cut each piece into thirds (12 rectangles total).
Cut each rectangle diagonally to make 2 triangles per rectangle, 24 triangles total.

Use a brush to paint a thin layer of Grey Poupon Dijon mustard on each triangle.
Sprinkle celery salt onto mustard.
Place 1 Beeler’s Li’l Bite and 1 cornichon at the wide end of each triangle and roll toward the point. Press the tip gently to seal.
Arrange seam-side down on the parchment-lined tray, spaced about an inch apart.
Beat 1 egg with 1 tablespoon water. Brush each roll with egg wash.
Sprinkle with sesame seeds (white and black) and more celery salt.

Bake at 400°F convection until puffed and deeply golden. In my oven this takes about 45 minutes but keep an eye on them from 30 minutes on to make sure they don’t overcook.
Let cool on the tray for a few minutes before serving.

Serve warm by themselves, they really don’t need any sauce.

February 21, 2026 — Updated from 16 to 24 pieces with a better cutting method for improved dough-to-filling ratio. Moved pastry thaw to a day-before step. Softened bake time to approximate with guidance to watch from 30 minutes.