Pull Apart Pigs in Blanket

Nothing says party like a golden ring of pull apart pigs in a blanket, baked snug in pizza dough and dipped in velvety cheese sauce. This recipe turns everyone’s favorite finger food into a centerpiece with an oozy mustard cheese dip right in the middle. It is my go to for gatherings when I want the table buzzing with excitement before the main course even lands.

The first time I made this for movie night I was nervous the loaf might stick in the pan or get tough but it always comes out golden and pillowy. Almost no one can resist breaking off those little bites still steaming from the oven.

Ingredients

• Unsalted butter: Adds rich flavor to both pan and cheese sauce use good quality European style if possible
• Pizza dough: The fluffy base for each pig choose fresh or frozen dough from a bakery or grocery store for the best rise and flavor
• Lil smokies: Mini cocktail sausages that make each bite pop look for ones with real hardwood smoke for deep flavor
• All purpose flour: Thickens the cheese sauce sift for lump free texture
• Whole milk: Makes the sauce extra creamy do not substitute skim
• Whole grain mustard: Brings depth and tang grab a jar with visible seeds for rustic punch
• White cheddar cheese: Sharp flavor and smooth melting grate your own from a block for best melt
• Salt and pepper: Round out the flavors choose freshly cracked black pepper for bite

Instructions

Prepare the Pan:

Brush a nine inch springform pan generously with melted butter to prevent sticking get into the corners and up the sides

Roll and Cut Dough:

On a lightly floured surface roll out the pizza dough to about one eighth inch thick. If working with a large batch do it in two parts. Cut the dough into rectangles about one and a half inches by two inches ensuring even coverage for wrapping each sausage

Wrap Each Smoky:

Place a lil smoky at the edge of each dough piece. Tightly roll it up and pinch the seam shut so you do not lose any juices in baking

Arrange in Pan:

Stand each wrapped sausage upright along the pan’s sides seam facing inward and continue lining up until the whole pan is filled. Pigs in a blanket should be snug but not crammed together or the dough will not bake evenly

Bake Covered:

Tightly cover the pan with foil to ensure a soft rise without over browning. Bake in a preheated three hundred seventy five degree Fahrenheit oven for about thirty minutes

Brown the Top:

Uncover the pan and return to oven for fifteen minutes. The tops should be deeply golden for appetizing finish

Cool and Serve:

Remove from oven and let the loaf rest in the pan for about ten minutes. This helps loosen the sides so you can unmold. Release from springform and place on a platter

Make the Cheese Sauce:

In a small saucepan over medium heat melt butter completely and add flour. Whisk for two minutes to cook off raw flavor. Slowly pour in milk whisking constantly until the mixture is smooth and starts to thicken two to three minutes. Whisk in the mustard until fully blended. Off heat add grated cheddar by the handful whisking until creamy. Taste and add salt and pepper as desired

I adore using real white cheddar for maximum cheesy depth and every time I bring this loaf to a friend’s house the kids gather around waiting for their turn to tear off that first warm piece. The memory of my nephew’s cheese moustache from his first bite still makes me laugh.

Storage Tips

Pull apart pigs in a blanket store best in an airtight container lined with a paper towel to absorb moisture. Refrigerate up to three days and reheat in a low oven to maintain softness. The cheese sauce can be chilled separately and whisked smooth while warming on the stove.

Ingredient Substitutions

Instead of pizza dough biscuit or crescent roll dough gives a richer more buttery flavor. Try swapping lil smokies for mini chicken sausages or vegetarian sausage for a meatless option. Sharp yellow cheddar or Gruyere works great in place of white cheddar.

Serving Suggestions

Place the loaf on a big cutting board with hot cheese sauce in a hollowed bread bowl or small fondue pot for dipping. Add pickles or roasted red peppers on the side to balance the richness and cut through the cheese.

Cultural and Historical Context

Pigs in a blanket started as a humble lunch box treat and have gone global under many guises from British puff pastry sausage rolls to crescent roll wrapped hot dogs in the American South. This shareable version turns them into a warm party centerpiece.

Seasonal Adaptations

Add fresh rosemary or thyme to the dough in winter for extra flavor. For summer parties mix in pickled jalapenos with the cheese. In spring consider using herbed goat cheese for a lighter dipping sauce.

Success Stories

After serving this for my daughter’s birthday it became a family tradition every year. My neighbor now requests it for every block party since there is nothing left but crumbs by the end.

Freezer Meal Conversion

Shape and wrap the pigs in a blanket then freeze the filled pan before baking. Thaw overnight in the fridge and proceed with baking as directed. The cheese sauce also freezes well just defrost and whisk until glossy over gentle heat.

Enjoy every cheesy bite and share with your favorite people. This loaf never fails to become the talk of the party.

Recipe Q&A

→ How do you prevent the dough from sticking?

Lightly flour your work surface and rolling pin to avoid sticking while shaping the dough pieces.

→ Can store-bought dough be substituted?

Yes, both homemade and store-bought pizza dough work well for wrapping the sausages.

→ What type of cheese is best for the sauce?

Sharp white cheddar melts smoothly and adds tangy flavor, ideal for the creamy mustard sauce.

→ How can you tell when the pull apart loaf is ready?

The top should be deeply golden brown and feel firm; a total bake time of about 45 minutes is recommended.

→ Can leftovers be reheated?

Yes, reheat in a 350˚F oven until warmed through to revive the texture and flavor.