Pull Apart Pigs in Blanket (Print View)
Golden pizza dough wrapped mini smokies served with creamy cheddar mustard sauce for dipping.
# What You'll Need:
→ Pigs in a Blanket
01 -
2 tablespoons unsalted butter, melted
02 -
2 pounds pizza dough
03 -
70 to 75 cocktail sausages (approximately 28 ounces total)
→ Cheese Sauce
04 -
2 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups whole milk
07 -
1 1/2 tablespoons whole grain mustard
08 -
8 ounces white cheddar cheese, grated
09 -
Salt, to taste
10 -
Black pepper, to taste
# Directions:
01 -
Preheat oven to 375°F. Brush the bottom and sides of a 9-inch springform pan with melted butter and set aside.
02 -
Lightly flour a clean work surface. Roll pizza dough to 1/8-inch thickness. Slice dough into rectangles approximately 1 1/2 by 2 inches. Wrap each cocktail sausage in a piece of dough, pinching to seal the seam.
03 -
Line the wrapped sausages vertically around the side of the prepared pan with the seam facing inward, filling the pan so the pieces are snug but not too tight. Cover pan tightly with foil and bake for 30 minutes.
04 -
Remove foil from pan and bake for an additional 15 minutes until the dough is golden brown.
05 -
Remove pan from oven and allow to cool for 10 minutes. Release and remove the ring from the springform pan.
06 -
While baking, melt butter in a small saucepan over medium heat. Add flour and whisk for 2 minutes. Gradually add milk, whisking constantly, and cook for 2 to 3 minutes until smooth. Whisk in whole grain mustard. Remove from heat and stir in cheese in small amounts, whisking until fully melted. Season with salt and black pepper to taste.
07 -
Serve warm pull apart pigs in a blanket immediately with the prepared cheese sauce.
# Notes:
01 -
For best results, allow the pizza dough to rest at room temperature for 15 minutes before rolling out to improve elasticity and handling.