Charcuterie in a Blanket is a fun twist on pigs in a blanket, with salami, cheese and fig jam rolled up in flaky puff pastry and baked until golden. This easy charcuterie appetizer recipe is perfect for holiday parties, game day and entertaining. It is a fun and unique way to switch up your classic charcuterie board.
Charcuterie in a Blanket Recipe
This post may contain affiliate links. Read my disclosure policy.
Charcuterie in a Blanket is a fun, grown-up twist on pigs in a blanket! Buttery puff pastry is wrapped around salami, cheese, baby pickles, and fig jam. Then baked until golden and flaky. They are the perfect easy appetizer for holiday parties, game days and movie nights.
Some of our most popular and easy appetizers are our jalapeno popper pigs in a blanket and charcuterie nachos so we knew we had to make a fun twist on charcuterie and pigs in a blanket! We love a big charcuterie board, and this recipe puts all our favorite bites into one flaky little package. They only take a handful of ingredients and 20 minutes. Serve them warm with mustard for dipping and watch them disappear!
What is Charcuterie in a Blanket
Charcuterie is the French term for cured meats, and a charcuterie board usually includes meats, cheeses, olives, jams and mustards. These puff pastry bites take all of those flavors and roll them up "in a blanket". Just like pigs in a blanket! They are baked until crispy and golden brown. They are a levelled up appetizer that is so easy to make and always a fan favorite!
More Fun Appetizers
- Baked Brie and Fig Dip Ring
- Italian Pasta Salad (Antipasto Salad)
- Hot Honey Roasted Bruschetta
- Boursin Bacon Wrapped Dates
Ingredients
- Aged White Cheddar - sharp and nutty, but any cheese of choice works. Brie, Havarti and Gouda are all delicious.
- Salami - salami snack sticks are the perfect size, but folded Genoa salami slices also work.
- Baby Pickles, Pepperoncini or Roasted Red Peppers - add a tangy, briny pop of flavor and color to every bite.
- Puff Pastry - store-bought puff pastry makes these so easy. Keep it cold for the flakiest results.
- Fig Jam - fig jam adds a sweet contrast to the salty meat, and Dijon gives a tangy kick.
- Egg - to seal the pastry when it's rolled and gives the pastry a golden shine when baked.
How to Make Charcuterie in a Blanket
Full Printable Recipe at Bottom of page
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface unroll the thawed puff pastry. Cut each sheet into 18 rectangles (a 3 by 6 grid) for a total of 36 pieces.If using a brick of puff pastry, roll it out into a 12 x 12 inch square.
- Spread a thin layer of fig jam or Dijon on the center of each cut piece of pastry.
- Place a piece of cheddar on each, then a salami stick, and a baby pickle.
- Brush the egg wash on one end of the puff pastry.
- Roll each rectangle up tightly around the filling and pinch the seam to seal with the egg wash. Place seam-side down on the baking sheet about 1 inch apart.
- Brush the tops of the pastry with the remaining whisked egg.
- Bake for 15 to 18 minutes, or until puffed and golden brown.
- Cool for 5 minutes and serve warm with Dijon mustard for dipping. Enjoy!
Tips for the Best Charcuterie in a Blanket
- Seal the Seams - press the seams together with the egg wash well and bake seam-side down so they do not unroll. Be careful not to overstuff the rolls. You want just enough filling so that the two ends of the pastry meet when you roll them.
- Flavor Variations - any of your favorite charcuterie board ingredients work. You can use any deli meats, cheese, pickled vegetables, olives, roasted red peppers, pepperoncini, and more. You can also use any leftovers from a charcuterie board and make different flavors.
FAQ
Oven - reheat at 350°F for 4 to 5 minutes.
Air Fryer - reheat at 350°F for 3 to 4 minutes.
We do not recommend the microwave as the pastry will get soft.
They can also be served at room temperature.
Store leftovers in an airtight container in the fridge for up to 2 days.
Yes! Freeze unbaked rolls on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3 to 5 minutes.
Yes! Assemble up to 1 day ahead, cover and refrigerate. Brush egg wash on the tops of the pastry just before baking.
Yes! Use any of your favorite charcuterie board ingredients. Swap in prosciutto, soppressata or capicola, any cheese you love, and fillings like sun-dried tomatoes, marinated artichokes, pepper jelly or grainy mustard.
Skip the salami and use roasted red peppers, sun-dried tomatoes or marinated artichokes with the cheese.
Use a vegan puff pastry, vegan cheese, roasted peppers and olives, and brush with plant based milk instead of egg.
Use a gluten free puff pastry and check your salami to ensure it is gluten free.
More Party Appetizers
- Prosciutto Wrapped Brie and Fig Puffs
- Cranberry Brie Sausage Rolls
- Crispy Caprese Prosciutto Cups
- Pizza Rolls
Enjoy!
- Sab
Charcuterie in a Blanket
Ingredients
- 2 sheets puff pastry (thawed)
- ½ cup fig jam (or Dijon mustard)
- 12 slices white cheddar (or any cheese of choice, cut into thirds)
- 18 salami snack sticks (cut in half, or 36 slices Genoa salami)
- 18 baby pickles (cut in half, or pepperoncini peppers or roasted red peppers)
- 1 egg (whisked)
For Serving
- Dijon mustard (for dipping)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface unroll the thawed puff pastry. Cut each sheet into 18 rectangles (a 3 by 6 grid) for a total of 36 pieces.If using a brick of puff pastry, roll it out into a 12 x 12 inch square.
- Spread a thin layer of fig jam or Dijon on the center of each cut piece of pastry.
- Place a piece of cheddar on each, then half a salami stick, and half a baby pickle.
- Brush the egg wash on one end of the puff pastry. Roll each rectangle up tightly around the filling and pinch the seam to seal with the egg wash. Place seam-side down on the baking sheet about 1 inch apart.
- Brush the tops of the pastry with the remaining whisked egg.
- Bake for 15 to 18 minutes, or until puffed and golden brown.
- Cool for 5 minutes and serve warm with Dijon mustard for dipping. Enjoy!
Nutrition
Tony says
Very unique, fun and so tasty. Was a huge hit.