Sausage, peppers + onions pigs in a blanket

Guess what's coming back! Football. And while I don't profess to be a no. 1 fan, I definitely enjoy watching those games when they're on. Also, you can't beat the food.

To celebrate the new season I'm joining some very talented food bloggers for a Foodie Football Fans collaboration. We'll be serving up posts inspired by our favorite teams, starting with tailgate-ready eats. Be sure to scroll down to see all 64 (yes!) tailgating recipes.

Being from New York, the Jets are my team so this tailgating treat is inspired by two New York classics: sausage and peppers + everything bagels.

Sausage and peppers are a staple for street cart vendors in the city, and they happen to be a popular choice for tailgaters at Jets games. It's a classic combination, best served on some sort of roll or in this case, puff pastry.

Also popular in New York? Bagels. Honestly every time I try to get a good bagel outside of New York it's impossible. The topping for these pigs in a blanket include some of the familiar flavors of an everything bagel: salt, poppy seeds + sesame seeds.

You don't want to overstuff these, so a small slice of red pepper + just a bit of onion will do. I also found that cutting the sausages in half made it easier to wrap everything in tight. Pack these in a seal-tight tupperware + they'll be a hit at any tailgate, trust me.

Sausage, peppers + onions pigs in a blanket (Makes 16)

• 1/2 large sweet onion, thinly sliced

• 14 oz. puff pastry, thawed but chilled

• Dijon mustard

• 3 sausages, halved longways and then cut in thirds (I used a pre-cooked + packaged sausage to get that nostalgic pigs in a blanket taste, but any can work)

• 1 whole roasted red pepper, thinly sliced

• To garnish: salt, pepper, garlic powder, poppy seeds + sesame seeds (white + black)

1. Preheat your oven to 400 degrees Fahrenheit.

2. Start by caramelizing the onion. In a small pan, heat a tablespoon or so of olive oil on low heat. Add the onions + stir occasionally for ~17 minutes until the onions are softened + golden. It takes some time, but totally worth it.

3. Lay your puff pastry on a clean surface. Cut the puff pastry into 8 even squares, then cut these squares into 2 triangles. You'll have 16 pieces.

4. Prep the pigs in a blanket on a lined baking sheet. Brush a thin coat of dijon mustard onto each triangle. Add a piece of the sausage, cut-side down. Add a slice of red pepper + a small spoonful of the caramelized onions. Repeat for all pieces of puff pastry.

5. Wrap both sides of the triangle around the filling, securing the ends underneath. Place the pigs in a blanket on two baking sheets, making sure to leave ample space for them to puff up.

6. Garnish the top of each pigs in a blanket with some salt, fresh cracked pepper, poppy seeds + sesame seeds.

7. Bake the pigs in a blanket for 18-20 minutes until golden + puffed. Let cool + serve with more mustard for dipping.

Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Skillet Sausage Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Chicken Spinach & Artichoke Dip French Bread by Cake 'n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy chicken roll ups with cream cheese and veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
The Best Tex-Mex Arrachera Fajitas by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren's Kitchen
Loaded Tailgate Tots by Life's Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom's Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover's Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.