This Pull-Apart Pigs in a Blanket dish is a fun and delicious twist on a classic appetizer. Perfect for parties, game days, or family gatherings, this recipe features mini sausages wrapped in soft pizza dough and baked until golden brown and irresistible. Paired with a rich and creamy mustard cheese sauce, this pull-apart bread is sure to be a hit with guests of all ages. It’s easy to make, incredibly tasty, and ideal for sharing. Get ready to wow your friends and family with this crowd-pleasing snack!

Ingredients:

For the Pull-Apart Pigs in a Blanket:

2 tablespoons unsalted butter, melted
2 pounds pizza dough (store-bought or homemade)
70 to 75 mini smoked sausages (approximately two 14-ounce packages).

For the 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, shredded
Salt and pepper, to taste

Instructions:

For the Pull-Apart Pigs in a Blanket:

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 10-inch bundt pan or a large round baking dish with cooking spray or melted butter.
Prepare the Dough: On a surface dusted with flour, flatten the pizza dough to a thickness of approximately ¼ inch. Using a knife or a pizza cutter, cut the dough into small squares, roughly 2×2 inches, depending on the size of your smokies.
Wrap the Smokies: Place a lil’ smokie in the center of each dough square. Fold the dough around the smokie, pinching the edges to seal, and place it seam-side down in the prepared bundt pan. Repeat until all the dough squares and smokies are used. Arrange them evenly in the pan to create a layered, pull-apart effect.
Bake the Pigs in a Blanket: Brush the tops of the wrapped smokies with the melted butter. Bake in the preheated oven for 30-35 minutes, or until the dough is golden brown and cooked through.
Cool and Unmold: Allow the pull-apart pigs in a blanket to cool in the pan for about 10 minutes before inverting it onto a serving plate. Serve warm with the mustard cheese sauce.

For the Mustard Cheese Sauce:

Make the Roux: In a medium saucepan, heat the butter over medium heat until melted. Gradually add the flour, whisking continuously for about 1 to 2 minutes, until the mixture becomes smooth and starts to bubble, creating a roux.
Add the Milk: Slowly pour in the milk while whisking, and keep mixing until the mixture is smooth and starts to thicken, which should take about 3 to 4 minutes.
Add the Cheese and Mustard: Reduce the heat to low and stir in the shredded white cheddar cheese until melted and smooth.
Season and Serve: Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk to reach your desired consistency. Serve the sauce warm alongside the pull-apart pigs in a blanket.

Conclusion:

These Pull-Apart Pigs in a Blanket with Mustard Cheese Sauce are a delicious, shareable snack that’s perfect for any occasion. The combination of soft, golden dough and savory smokies, paired with a creamy and tangy mustard cheese sauce, makes for a truly addictive appetizer. Whether you’re hosting a party or enjoying a cozy night in, this dish is sure to impress and satisfy everyone around the table!

Pull-Apart Pigs in a Blanket with Mustard Cheese Sauce

A fun and tasty appetizer featuring mini sausageswrapped in pizza dough and baked to perfection, served with a rich mustardcheese sauce.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Appetizer, Snack

Cuisine American

Calories 400 kcal

Ingredients

For the Pull-Apart Pigs in a Blanket:
2 tablespoons unsalted butter melted
2 pounds pizza dough store-bought or homemade
70 to 75 mini smoked sausages approximately two 14-ounce packages.
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 ½ tablespoons whole grain mustard
8 ounces white cheddar cheese shredded
Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 10-inch bundt pan or a large round baking dish with cooking spray or melted butter.
Prepare the Dough: On a surface dusted with flour, flatten the pizza dough to a thickness of approximately ¼ inch. Using a knife or a pizza cutter, cut the dough into small squares, roughly 2×2 inches, depending on the size of your smokies.
Wrap the Smokies: Place a lil’ smokie in the center of each dough square. Fold the dough around the smokie, pinching the edges to seal, and place it seam-side down in the prepared bundt pan. Repeat until all the dough squares and smokies are used. Arrange them evenly in the pan to create a layered, pull-apart effect.
Bake the Pigs in a Blanket: Brush the tops of the wrapped smokies with the melted butter. Bake in the preheated oven for 30-35 minutes, or until the dough is golden brown and cooked through.
Cool and Unmold: Allow the pull-apart pigs in a blanket to cool in the pan for about 10 minutes before inverting it onto a serving plate. Serve warm with the mustard cheese sauce.
Make the Roux: In a medium saucepan, heat the butter over medium heat until melted. Gradually add the flour, whisking continuously for about 1 to 2 minutes, until the mixture becomes smooth and starts to bubble, creating a roux.
Add the Milk: Slowly pour in the milk while whisking, and keep mixing until the mixture is smooth and starts to thicken, which should take about 3 to 4 minutes.
Add the Cheese and Mustard: Reduce the heat to low and stir in the shredded white cheddar cheese until melted and smooth.
Season and Serve: Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk to reach your desired consistency. Serve the sauce warm alongside the pull-apart pigs in a blanket.

Keyword Pigs in a blanket