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.
- 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)
- 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.