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, and 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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Pull Apart Pigs in a Blanket
A simple and delicious recipe for Pull Apart Pigs in a Blanket! You won't find a more fun way to serve this classic appetizer! Our mustard cheese sauce is also a must make and is the perfect dipping sauce for these little bites!
Servings:
INGREDIENTS
- 2 tablespoons unsalted butter, melted
- 2 pounds pizza dough
- 70 to 75 lil’ smokies about 2 packages of 14 oz Smokies
mustard cheese sauce
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 ½ tablespoons whole grain mustard
- 8 ounces white cheddar cheese
- salt and pepper to taste
INSTRUCTIONS
pigs in a blanket
- Preheat oven to 375˚F.
- Brush the bottom and sides of a 9" springform pan with melted butter and set aside.
- Lightly flour a clean surface and roll dough, until 1/8 inch thick (can divide dough in half and roll half at a time, if easier). Cut slab of dough into 1 1/2” by 2” pieces. Wrap each lil’ smokey in a piece of pizza dough and pinch the seam shut.
- Once all smokies have been wrapped, vertically line the pigs in a blanket around the side of the pan (seam side Inward) and continue to do so until the entire pan is filled and pigs in a blanket are snug, but not too tightly packed together.
- Tightly cover pan with foil and bake for about 30 minutes.
- Uncover pigs in a blanket and continue to bake for an additional 15 minutes or until the top is nicely browned.
- Remove from heat and allow to loaf cool, about 10 minutes.
- Remove pull apart bread from spring form pan and serve immediately with cheese sauce.
cheese sauce
- Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue whisking for 2 to 3 minutes or until mixture is smooth. Whisk in mustard until evenly distributed. Remove pot from heat and whisk small handfuls of grated cheese at a time. Season with salt and pepper.
Calories: 487kcal Carbohydrates: 41g Protein: 19g Fat: 28g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 68mg Sodium: 1240mg Potassium: 169mg Fiber: 1g Sugar: 8g Vitamin A: 373IU Vitamin C: 1mg Calcium: 190mg Iron: 3mg
CUISINE: American
KEYWORD: finger food, party food, pigs in a blanket
COURSE: Appetizer, Snack
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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.
Where do you find mustard cheese sauce?
The recipe for mustard-cheese sauce is included here
This looks amazing! Can you use the already made frozen ones?
Hm, I’ve never tried that, but i don’t see why not??
can you please tell me if you tried this. I was going to ask her the same thing. I’m hoping it worked. Thanks
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 ?
Yes the smokies are pre-cooked and ap flour is all-purpose flour :)
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
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.
Hahaha, ‘duvet’! That’s amazing!
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.
2” tall!
Loaf pan or spring pan?
Has anyone tried this with regular hot dogs cut into pieces? I’m not a fan of the Lil Smokies…
You can totally use regular hot dogs! They’ll just be thicker, so it’ll make a few less
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.
this looks awesome! i make pigs n blanket for football sundays, but this looks way elevated! can’t wait to try this!
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.
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 :)
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?
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)!
Add that to the recipe, 2 packages 14 oz Smokies. That makes it much better than having to scroll for the info!
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.
You could line the bottom and sides of a cake pan with parchment paper, then just life the pigs in a blanket out with the ends of the parchment after baking!
would an angel food cake pan work?
I think that should work! Amounts + bake time will need to be adjusted though
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!
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.
Omg, you’re absolutely right! That’s a typo for sure! Thanks for letting me know!
How about crescent rolls, the kind that pop out from a tube? That’s what is usually used for regular pigs n blankets.
I think those should be just fine!
Can I use puff pastry?
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!
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.
THe sauce was too thick!
I haven’t had that issue with this sauce, but it can be thinned out with a little milk
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?
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!
Can you make this ahead of time and just bake once the big game starts?
Yes! Just keep it covered in the fridge until you’re ready!
What size spring form pan?
I used a 9-10 inch one
If you pinch open ends shut, do they open when baked as in the photo?
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
If you pinch the top closed, it will be closed after baking and will not look like the photo.
I meant to write, “pinch the seam shut” not the “ends”! Thanks for catching that! Recipe has been updated!
Amazing, can’t wait to make this this weekend! How much flour needs to go in the cheese sauce?
3 tablespoons!