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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!

include a photo
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 tablespoons 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 seam 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 snug, 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

    • Sue Webster Not Specified Not Specified

      If you pinch the top closed, it will be closed after baking and will not look like the photo.

      • Jenny Park Not Specified Not Specified

        I meant to write, “pinch the seam shut” not the “ends”! Thanks for catching that! Recipe has been updated!

  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!

  11. Stephanie, One Caring Mom Not Specified Not Specified

    This has got to be one of the coolest recipes that I’ve ever seen. Not only is this adorable, it looks delicious! I can’t wait to make this as I know my boys will devour it. Thank you!

  12. Marie Alison Not Specified Not Specified

    Is there another type of round pan that would work? Don’t want to go buy a spring form just for this, and I’ve never had any other occasion to use one. Thanks.

  13. Erin Not Specified Not Specified

    Ok, so did you just use one package of the lil smokies, or did you need two? And if I get canned pizza dough (basically, whatever pilsbury makes) i probably need two of those, right? Or just one?

    • Jenny Park Not Specified Not Specified

      I used 2 (14 oz) packages of smokies. I’m not sure about the amount using canned dough, but i would just make sure that the amount equals 32 ounces of dough in weight (the same amount the recipe calls for)!

      • Jeannine Not Specified Not Specified

        Add that to the recipe, 2 packages 14 oz Smokies. That makes it much better than having to scroll for the info!

  14. Peggy Griffin Not Specified Not Specified

    I want to make this for my church picnic. Are they good cold ore would I have to warm it up in the oven before serving them.

    • Jenny Park Not Specified Not Specified

      Normally I’d say cold pigs in a blanket a just fine, but i think this might be a little better warmed since it’s all baked together. It’ll also make it easier to pull the pieces off if they’re warm :)

  15. AJ Not Specified Not Specified

    this looks awesome! i make pigs n blanket for football sundays, but this looks way elevated! can’t wait to try this!

  16. Mikey Not Specified Not Specified

    Think I’ll make these ahead of time to take to race track. Great to munch on here & there & light enough it won’t weigh heavy on the tummy.

  17. Heather Blakely Not Specified Not Specified

    Has anyone tried this with regular hot dogs cut into pieces? I’m not a fan of the Lil Smokies…

  18. Karen speicher Not Specified Not Specified

    Loaf pan or spring pan?

  19. Ricky Lapkin Not Specified Not Specified

    With the 1 x 2 squares, is it 1″ tall or 2″ tall? I am not using midget dogs and will be cutting down regular ones.

  20. Lynne Geddes Not Specified Not Specified

    Looks fab will give it a go, but my Scottish hubby says your blanket is more of a duvet, lol, in Scotland pigs in blankets are mini sausages wrapped in bacon and baked so the the bacon is crispy.

  21. Brenda Burgess Not Specified Not Specified

    I use turkey hot dogs, and cut them in half lengthwise and then in half width wise so I get four pigs in a blanket out of one hot dog, then wrap a piece of cheese around each hot dog piece and then the dough and bake

  22. suzy Not Specified Not Specified

    not what we call pigs in blankets in the UK, we wrap out “smokies” as you call them in bacon, are your “smokies ” precooked ? as ours are raw , does look good though, I may give that one a try but what is AP flour ?

  23. Sheila Romaine Not Specified Not Specified

    This looks amazing! Can you use the already made frozen ones?

  24. Connie Not Specified Not Specified

    Where do you find mustard cheese sauce?

  25. Pamela Not Specified Not Specified

    It would have been so nice to actually show photos of how to roll and pinch before baking. Just a thought. Such a cute idea. Kids would love this.

  26. Alyssa Not Specified Not Specified

    I’d like to make this in advance for a party. Does the cheese sauce reheat well?

  27. Podi Not Specified Not Specified

    I make my pigs in a blanket stuffed with sauerkraut and mustard. Would that work with this?

  28. Debbie Jacobs Not Specified Not Specified

    Trying this for the first time for a Sunday School class morning snack. I bought 2 pkgs of sausages and 2 tube pkgs of pizza dough (ea. Less than a pound). I only used 1 of the dough and all the sausages and had to cut up a couple of hot dogs to finish dough and fill up springform pan. I baked as directions stated and I’m having to cook a lot longer to get the dough to brown up. Hoping I’m not having oven trouble as my dishwasher just died and the store basically said appliances only last about 10 yrs!! Anyway love how it looks and hoping it will taste good too!

  29. JB Not Specified Not Specified

    Many typos in recipe and your responses! When searching for a recipe and while making it…people don’t always have time to look at continued added comments on your page while cooking. As a busy parent and seasoned home chef, I don’t have time for mishaps due to typos on your end. Looking for another page to follow…

    • Jenny Park Not Specified Not Specified

      There were two minor recipe typos, ‘tablspoon instead of tablespoon’ and ‘snog instead of snug’…nothing a seasoned home chef shouldn’t be able to read around. Seasoned home chefs generally also read a recipe in its entirety before making it, not just while cooking.

  30. Kerry Not Specified Not Specified

    Typos! Seriously…it’s a receipe, no need to proof or edit. The review on 2/3 was totally uncalled for! I too am a parent with limited time…however, it only took a minute to read the reviews, which were helpful. Maybe consider some speed reading should be considered since time is an issue! Great receipe, Thx for your time

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