Description
Enjoy this irresistibly fun and crowd-pleasing Pull Apart Pigs in a Blanket served with a creamy, zesty white cheddar cheese dip. Soft pizza dough envelops smoky lil’ smokies, baked to golden perfection and arranged in a springform pan for easy sharing. Perfect as a party appetizer or game day snack, this recipe combines savory flavors with a luscious homemade cheese sauce featuring whole grain mustard for a tangy kick.
Ingredients
Scale
Pigs in a Blanket
- 4 tablespoons unsalted butter (melted)
- 2 pounds pizza dough (store-bought or homemade)
- 70 to 75 lil’ smokies (about 2 packages of 14 oz each)
- salt and pepper (to taste)
Mustard Cheese Sauce
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 ½ tablespoons whole grain mustard
- 8 ounces white cheddar cheese (grated)
- 4 tablespoons unsalted butter (for sauce)
- salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the pull apart pigs in a blanket.
- Prepare Pan: Brush the bottom and sides of a 9-inch springform pan with melted butter to prevent sticking and add flavor.
- Roll Dough: Lightly flour a clean surface and roll out the pizza dough until it is about 1/8 inch thick, ensuring it’s thin enough to wrap the lil’ smokies.
- Cut Dough: Cut the rolled dough into pieces sized approximately 1 ½ inches by 2 inches, perfect for wrapping each smokie.
- Wrap Smokies: Wrap each lil’ smokie with a piece of dough, pinching the seams tightly to seal the dough around the sausage.
- Arrange in Pan: Line the wrapped smokies vertically around the inside of the springform pan, seam side facing inward for a uniform appearance.
- Bake Covered: Cover the pan tightly with foil and bake in the preheated oven for about 30 minutes to cook the dough and smokies through.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes, until the dough turns golden brown and slightly crisp.
- Cool: Allow the pigs in a blanket to cool for about 10 minutes before serving, making them easier to handle.
- Serve: Serve immediately with the mustard cheese sauce for dipping, making the dish extra flavorful.
- Make Cheese Sauce – Melt Butter: In a small pot over medium heat, melt 4 tablespoons of butter for the sauce.
- Whisk in Flour: Whisk in 3 tablespoons of all-purpose flour and cook for about 2 minutes to form a roux, which will thicken the sauce.
- Add Milk: Gradually whisk in 2 cups of whole milk until smooth, cooking for an additional 2-3 minutes until the sauce thickens.
- Season and Add Cheese: Whisk in 1 ½ tablespoons of whole grain mustard, then gradually add 8 ounces of grated white cheddar cheese, seasoning with salt and pepper to taste. Stir until fully melted and smooth.
Notes
- For best results, use whole milk in the cheese sauce for creaminess.
- If desired, substitute lil’ smokies with mini sausages or cocktail wieners.
- You can prepare the dough-wrapped smokies ahead of time and refrigerate before baking.
- Whole grain mustard adds a nice tang, but you can adjust the amount according to taste or substitute with Dijon mustard.
- The springform pan makes removal easy; if unavailable, use a similarly sized round baking dish and adjust serving accordingly.
- Store leftovers in an airtight container and reheat in the oven to maintain crispness.
