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pull_apart_pigs_blanket A lot of us are only into sports because of the food, us included. Which is why Jenny and I always bring it when it comes to Super Bowl recipes. We love appetizers, and we love fried stuff, trashy stuff,cheesy stuff, we love it all. Needless to say we love this new recipe, and it’s a personal favorite of mine. These Pull Apart Pigs in a Blanket are amazing. There is a bit of work to this recipe, but if you have your heart set of making pigs in a blanket that is already a bit of work, this is just like a cooler presentation in my opinion. We paired it with a marinara sauce and mustard cheese sauce but you should probably add ranch to the mix. Happy eating!

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include a photo

Pull Apart Pigs in a Blanket

Makes 1 (9 inch) ‘loaf’

2 tablespoons unsalted butter, melted
2 pounds pizza dough
65 to 75 lil’ smokies
mustard cheese sauce:
2 tablespoon unsalted butter
3 tablspoons ap flour
2 cups milk
1 1/2 tablespoons whole grain mustard
8 ounces white cheddar cheese
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Brush the bottom and sides of a spring form pan with melted butter and set aside.
3. Lightly flour a clean surface and roll dough, until 1/4 inch thick (can divide dough in half and roll half at a time, if easier). Cut slab of dough into 1” by 2” pieces. Wrap each lil’ smokey in a piece of pizza dough and pinch the open ends shut.
4. Once all smokies have been wrapped, line the pigs in a blanket, vertically around the border of the pan and continue to do so until the entire pan is filled and pigs in a blanket are snog, but not too tightly packed together.
5. Tightly cover pan with foil and bake for about 30 minutes.
6. Cheese sauce: While the loaf bakes, make the sauce. Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue to whisk for 2 to 3 minutes or until mixture is smooth. Add mustard and cheese and whisk together until smooth. Season with salt and pepper.
7. Uncover pigs in a blanket and continue to bake for an additional 15 minutes or until the top is nicely browned.
8. Remove from heat and allow to loaf cool, about 10 minutes.
9. Remove pull apart bread from spring form pan and serve immediately with cheese sauce.

  1. Kaylan Not Specified Not Specified

    Amazing, can’t wait to make this this weekend! How much flour needs to go in the cheese sauce?

  2. Joan Not Specified Not Specified

    If you pinch open ends shut, do they open when baked as in the photo?

    • Jenny Park Not Specified Not Specified

      Ah, i should clarify that you don’t pinch the ‘top and bottom’ ends together, but you want to pinch the seam of the dough closed, once you roll your ‘pigs’ up

  3. Melissa Not Specified Not Specified

    What size spring form pan?

  4. Lori Not Specified Not Specified

    Can you make this ahead of time and just bake once the big game starts?

  5. JP Not Specified Not Specified

    I’m trying this today, so thanks! Quick question, though: do the middle ones get sufficiently baked, or do you find that the insides are doughy?

    • Jenny Park Not Specified Not Specified

      As long as they’re baked covered with foil first, they should bake up pretty evenly. The ‘pigs’ around the border will definitely bake up the most, but i haven’t had any issues with doughy centers! Enjoy!

  6. HEAther elcook Not Specified Not Specified

    THe sauce was too thick!

  7. Boomdog02 Not Specified Not Specified

    not quite sure about the sauce..usually when making a cheese sauce, with a bechamel base, it’s 1 cup milk per Tbs of flour and butter. The proportions you have seem off.

  8. Suzy K Not Specified Not Specified

    Can I use puff pastry?

    • Jenny Park Not Specified Not Specified

      Hm, i think that may work, but I’m not sure puff pastry would be the best option, as it may not nicely “puff” bc of how tightly packed they are in the spring form pan. I haven’t tried it before though, so just a guess!

  9. Sue Steinberg Not Specified Not Specified

    How about crescent rolls, the kind that pop out from a tube? That’s what is usually used for regular pigs n blankets.

  10. Robert DeVeau Not Specified Not Specified

    I believe folks are having a problem with the mustard cheese sauce because your recipe calls for only 2 tablespoons of milk. That should be 2 CUPS of milk.

    • Jenny Park Not Specified Not Specified

      Omg, you’re absolutely right! That’s a typo for sure! Thanks for letting me know!

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