Servings: 12
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 40 minutes
A Southern Twist on a Party Classic
What’s a party without pigs in a blanket? This timeless appetizer has been reinvented with Southern flair, combining the charm of flaky puff pastry with the deep, savory soul of Virginia ham and collard greens. It’s still finger food, still festive, but now—with just a little extra care—it’s memorable.
Ham & Greens: A Match Made Below the Mason-Dixon Line
Instead of the usual cocktail sausages, this version calls on thin-sliced Virginia ham for its salty bite and meaty texture. Partnered with sautéed collard greens and a hint of heat from Tabasco, this combo nestles perfectly inside buttery pastry and turns a childhood favorite into a grown-up treat.
Sweet Meets Tangy in the Peach Mustard
What really makes this dish shine is the peach mustard sauce. A blend of peach preserves, Dijon mustard, and honey—with a subtle kick from red pepper flakes—brings balance and brightness. It’s sweet, sharp, and just spicy enough to keep everyone coming back for another dip.
Perfect for Summer Nights
These dressed-up pigs in a blanket are ideal for summer entertaining—from backyard barbecues to porch parties and even potlucks. They’re simple to prep ahead and bake just before serving, ensuring a warm, flaky bite every time.
TIP: Prep Ahead for Party Ease
You can assemble the pastries a few hours ahead of time and keep them chilled until you’re ready to bake. The mustard sauce can also be made the day before and refrigerated—just bring it to room temp before serving. These thoughtful steps mean less stress and more party.
A New Go-To Appetizer
With their savory Southern twist and a punchy peach mustard dip, these pigs in a blanket are a crowd-pleaser that feels both nostalgic and fresh. Don’t be surprised if they disappear faster than you can refill the tray.
Ingredients:
1 package puff pastry sheets
1/2 cup scallions, chopped
1 tablespoon garlic, minced
1 tablespoon extra virgin olive oil
10 ounces collard greens, thinly sliced
1/2 cup low sodium chicken broth
1 1/2 teaspoons Tabasco sauce
1 each egg, beaten with 1 tablespoon of water
12 ounces Virginia ham, deli-sliced
FOR THE MUSTARD:
1/3 cup peach preserves
1/4 cup Dijon mustard
1 tablespoon honey
1/4 teaspoon red pepper flakes
Instructions:
THAW PASTRY(40 minutes)
Thaw pastry according to package directions.
Line 2 baking sheets with parchment paper
GREENS MIXTURE (while pastry thaws)
Cook scallions and garlic in oil in a saute pan over medium heat, 3 minutes
Stir in greens in batches until their wilt enough to fit in the pan.
Add broth and simmer greens until soft, about 10 minutes more.
Stir in Tabasco and season greens with salt and pepper and remove from heat.
Preheat over to 400F°
PREPARE PASTRY (10 minutes):
Roll out each pastry with a rolling pin on a slightly floured surface, 1-inch larger, then slice horizontally into thirds.
Brush each third with the egg mixture.
FILL PASTRIES & BAKE (30 minutes):
Line each pastry third with 3 slices of ham and 1/2 cup greens mixture.
Roll up jelly-roll-style, pinching the edge to seal.
Brush outside of each roll with egg mixture.
Slice each roll into 1/2 inch thick slices (discard end pieces) and transfer to prepared baking sheets.
Bake appetizers until golden, 18-20 minutes.
FOR THE SAUCE (while pastries bake):
Whisk together preserves, mustard, honey and pepper flakes until
smooth.