Sausage and Peppers in a Blanket

Everyone loves traditional pigs in a blanket,  but recently I had the most delicious twist on the classic at a new restaurant called Cecchi’s in New York.  They were so good that I had to recreate the recipe at home – just in time for the Super Bowl.  I wrap hot Italian sausage, roasted peppers, and shredded mozzarella in puff pastry, and bake them until crispy and golden. Dipped in marinara, sauce these are a perfect crowd pleasing party snack.

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Sausage and Peppers in a Blanket

Servings: 6 to 8 (makes 36)


  • 1/2 pound hot Italian sausages
  • 1 tablespoon 1 tablespoon olive oil
  • Flour, for rolling
  • 2 (9x9-inch) puff pastry sheets, such as Pepperidge Farm, thawed in the refrigerator
  • 1 (12-ounce) jar roasted red peppers
  • 1 large egg
  • 1 teaspoon garlic powder
  • 6 ounces shredded low-moisture mozzarella cheese
  • Dried oregano, for sprinkling
  • Kosher salt
  • Grated Parmesan, for sprinkling
  • Marinara sauce, for serving


  • Preheat oven to 400 degrees. Poke the sausages in a few places with the tines of a fork, then drizzle with the olive oil and toss. Roast for 15 to 20 minutes, until cooked through, then set aside to cool.
  • Meanwhile, on a floured surface, roll one of the sheets of puff pastry into a 9x12-inch rectangle, then cut into small 1.5 x 4-inch rectangles. You should have 18 total. Repeat with the second sheet of puff pastry, then place the rectangles on a parchment lined sheet pan and refrigerate until ready to use.
  • Cut the roasted peppers into 2-inch long strips that are between ¼ and ½ inch thick.  Repeat with the sausages. (It’s okay if the pieces aren’t exactly the same size, this will depend on the size and shape of the sausages.)
  • In a small bowl, whisk the egg and garlic powder until smooth.
  • To assemble, place one puff pastry rectangle in front of you, with the longer sides parallel to the edge of the counter. Brush one side with the egg wash, then place a piece of sausage and a pepper on the other side. Sprinkle about ½ tablespoon mozzarella over the puff pastry, then roll tightly, starting with the side with the sausage and pepper. Place on a parchment lined sheet pan, and repeat with the rest of the rectangles, spreading the rolls over 2 pans to avoid crowding.
  • Brush all over with more egg wash, then sprinkle with oregano and salt. Bake for 18 to 20 minutes, until puffed and golden. Sprinkle with Parmesan and return to the oven for 2 minutes. Serve hot with marinara sauce for dipping.
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