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The Most Adorable Halloween Bites You’ll Love
Looking for a Halloween snack that’s both irresistibly cute and delicious? These Pumpkin Patch Dogs in a Blanket are the answer! Imagine mini sausages wrapped in golden flaky dough, shaped like tiny pumpkins, and topped with pretzel stick stems. They are perfect for Halloween parties, snack boards, or simply to delight your family. Easy to prepare and packed with flavor, this recipe fits perfectly into any festive menu and brings smiles to all ages. Whether you’re hosting a spooky soiree or a casual family dinner, these bite-sized pumpkins are sure to impress and disappear fast!
Why You’ll Love This Recipe
Pumpkin Patch Dogs in a Blanket are a hit because they combine familiar comfort food—savory mini sausages and flaky dough—with the festive fun of Halloween. The pumpkin shape adds a playful, seasonal touch that traditional Dogs in a blanket don’t have. Plus, they’re ideal finger foods for parties where guests want something easy to grab, dip, and enjoy. Kids love helping with the shaping and assembling, making this a perfect family activity. They also bake quickly, require minimal ingredients, and can be customized with your favorite seasonings or fillings, making it a versatile recipe with all the perks of crowd-pleasing comfort food.
Ingredient Information
- Mini sausages: Choose your favorite variety—chicken, turkey, or vegetarian options all work well.
- Flaky pastry dough: Puff pastry or crescent roll dough works beautifully to create that golden, crispy exterior.
- Pretzel sticks: These serve as the perfect pumpkin stems, adding crunch and charm.
- Egg wash: A simple beaten egg brushed on top gives the dough a glossy, appetizing finish.
- Optional seasonings: Sprinkle with herbs like rosemary, thyme, or a dash of smoked paprika for extra flavor.
- Dipping sauces: Serve with classic mustard, ketchup, or a spicy marinara to complement the savory filling.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2: Prepare the Dough and Sausages
Roll out your dough into a thin sheet. Cut into squares large enough to wrap the mini sausages completely.
Step 3: Wrap the Dogs
Place one mini sausage on each dough square. Wrap the dough around the sausage, sealing the edges to hold the shape.
Step 4: Shape Like Pumpkins
Using a toothpick or a skewer, gently score lines lengthwise around each wrapped sausage to mimic pumpkin ridges.
Step 5: Add the Stem
Insert a pretzel stick into the top center of each wrapped sausage to resemble a pumpkin stem.
Step 6: Brush With Egg Wash
Lightly brush each pumpkin with beaten egg to promote a shiny, golden crust.
Step 7: Bake Until Golden
Place on the baking sheet and bake for 12–15 minutes, or until the dough is puffed and golden brown.
Step 8: Cool and Serve
Let cool slightly. Arrange on a festive platter and serve with your favorite dipping sauces.
Storage Information
- Refrigeration: Store in an airtight container for up to 3 days. Reheat in an oven at 180°C (350°F) for 5–7 minutes to restore crispiness.
- Freezing: Cool completely, then freeze on a tray until solid before transferring to a sealed container. Freeze for up to 2 months and reheat directly from frozen at 190°C (375°F) for 10–12 minutes.
- Make-ahead: Assemble ahead up to step 6, cover tightly, and refrigerate overnight. Bake fresh before serving.
Helpful Tips
- Don’t overfill with sausage or dough to avoid bursting while baking.
- Use cold dough to help keep the shape when scoring pumpkin ridges.
- If you don’t have pretzel sticks, bacon ends (if you eat bacon), green onions, or chives make creative stems.
- Experiment with seasoning the dough with garlic powder or paprika for extra flavor.
- Serve warm for the best taste and texture.
Variations
- Vegetarian version: Use plant-based mini sausages or wrap cheese sticks instead.
- Spicy option: Add a dusting of cayenne or chili flakes to the egg wash.
- Cheese-stuffed: Add a slice of cheese inside the dough with the sausage before wrapping.
- Holiday flavors: Brush with maple syrup and cinnamon for a sweet-savory twist.
- Gluten-free: Use gluten-free puff pastry dough to accommodate dietary needs.
Frequently Asked Questions
Can I make this vegan?
Yes, use vegan puff pastry and plant-based sausages or veggie sticks.
How do I avoid soggy bottoms?
Bake on parchment or silicone mats, and use a hot oven for crisp results.
What are good dipping sauces?
Mustard, ketchup, honey mustard, spicy marinara, or even a creamy ranch.
Can these be made ahead?
Yes, assemble and refrigerate before baking for fresh results.
Do pretzel sticks get soft?
They stay crunchy if baked properly and can be added after baking for maximum crispness.
Related Recipes You’ll Love
- Spooky Mini Pizza Pumpkins
- Halloween Mummy Meatballs
- Witch Finger Breadsticks
- Ghostly Cheese Ball Bites
- Spiderweb Deviled Eggs
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PrintPumpkin Patch Dogs in a Blanket
Golden flaky dough wrapped around mini sausages shaped like pumpkin bites with pretzel stick stems. Perfect Halloween finger food that’s quick and fun to make for parties and family gatherings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 servings
Ingredients
– Mini sausages (chicken, turkey, or vegetarian)
– Puff pastry dough or crescent roll dough
– Pretzel sticks for pumpkin stems
– 1 egg, beaten (for egg wash)
– Sesame seeds for topping
– Italian seasoning or herbs (optional)
– Mustard, ketchup, or preferred dipping sauces
Instructions
1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Roll out dough and cut into squares large enough to wrap sausages.
3. Place a mini sausage on each square and wrap the dough around it, pinching to seal.
4. Using a toothpick, gently score lines to mimic pumpkin ridges.
5. Insert a pretzel stick into the top of each wrapped sausage for the stem.
6. Brush each pumpkin with beaten egg and sprinkle with sesame seeds.
7. Bake for 12-15 minutes or until golden brown.
8. Serve warm with dipping sauces of choice.
Notes
Store leftovers in an airtight container refrigerated up to 3 days. Reheat in oven at 180°C for 5-7 minutes. Freezes well for up to 2 months — reheat directly from frozen.