Martha Stewart’s 3-Ingredient Appetizer Is Even Better Than Pigs in a Blanket

If there’s one thing we will always get excited about, it’s an easy appetizer. Whether you’re having a party or just want a quick bite before dinner, there’s nothing better than delicious, simple finger food. Sure the classics, like cocktail meatballs, bruschetta, and pigs in a blanket, never disappoint, but sometimes we’re in the mood to try something new—and, dare we say, even better than the classics.

That’s why when we recently saw the queen of homemaking, Martha Stewart, share her easy three-ingredient appetizer recipe, we knew it would be an instant hit. On the “Today” show, Stewart shared her favorite recipes to make for the Super Bowl, and one was her Brats in a Blanket. Well, actually, “Brocks” in a blanket (in keeping with the Super Bowl LVIII theme.)

But these aren’t like the typical crescent dough-wrapped hot dogs that you normally see. In true Martha Stewart fashion, the icon had to upgrade the classic recipe—all while still keeping it simple. Stewart’s pigs in a blanket are made with puff pastry, bratwurst, and Dijon mustard. And, according to the “Today” anchors, they’re even better than the OG. 

“Forget the pig in the blanket,” anchor Carson Daly said.

"Wait 'til you try it," anchor Savannah Guthrie added, between bites.

“It’s a whole hog in a blanket,” weatherman Al Roker quipped.

How To Make Martha Stewart's 3-Ingredient Pigs in a Blanket

Even though her version gives traditional pigs in a blanket a revamp, Stewart’s recipe is just as easy at the original. It starts with a sheet of store-bought puff pastry, which you brush with honey-Dijon mustard, or a mustard of your choice. Then, you top the pastry with cooked brats, but you could also use regular frankfurters, andouille sausage, or chicken sausage. Finally, roll the pastry around the sausage, and there you go. 

You can stop there, or you can brush the wrapped sausage with an egg wash and sprinkle it with flaky salt or poppy seeds to go the extra mile. Then, you’ll cut each sausage into thirds and bake the appetizer in a 400-degree F oven for about 25 minutes, or until the puff pastry is golden brown. 

Stewart recommends serving her pigs in a blanket with ketchup and mustard—but Guthrie says it doesn’t even need the extra dip. Additional condiments or not, this easy recipe will absolutely be adorning our next appetizer spread.