If you’re looking for a new way to spice up an old recipe, then you have to try these Pull-Apart Pigs in a Blanket. It’s a fun and delicious take on a classic appetizer!
Traditional little smokies wrapped in soft dough and baked in a springform pan! They will be the MVPs of your next party! The perfect easy appetizer for Thanksgiving, Christmas, New Year’s Even and of course, game day!
Pull-Apart Pigs in a Blanket
When I think about parties or potlucks, I think about appetizers. Probably because in my world, these types of events are a “bring a dish to pass” type of events! So I am always on the lookout for the perfect recipes for a crowd!
There are always some new recipes that I love to surprise my friends with, but there is also always the classic, tried and true recipes that everyone loves. One of those is pigs in a blanket.
I am a sucker for these things! It’s such a simple idea, to wrap a hotdog in dough… but they are just so darn good! But then, I like to take things to the next level and fuse it with pull-apart garlic bread!
Making them as pull apart pigs in a blanket is a super fun twist on a classic recipe. It switches things up while still delivering that classic appetizer that we all know and love. Plus, who doesn’t like anything that pulls apart? It’s just more fun.
This way, they also have a delicious buttery goodness to them, and they don’t dry out as quickly as regular pigs in a blanket might. Serve them up with some dipping sauces and you’ve created a new and exciting recipe out of something old.
What are Pigs in a Blanket?
If you aren’t sure of what exactly a pig in a blanket even is, let me clarify! Pigs in a blanket are an appetizer that tends to be popular at parties and potlucks. You have most likely seen them before!
To make pigs in a blanket you would wrap a small cocktail wiener, sausages, little smokie or hotdog of some sort in a pastry or dough. Once they are cooked, you have a fluffy bread with a hot dog in the middle. They are absolutely delicious!
Make Pull Apart Pigs in a Blanket Ingredients
Here’s what you’ll need to put together your pull apart pigs in a blanket. You’ll pretty much use the same ingredients you would for normal pigs in a blanket, but the melted butter mixture that goes in the pan with them is seriously to die for! It really takes this recipe to the next level.
- 1 tube of Pillsbury pizza dough (I sometimes use 1.5 cans)
- 2-12 ounce packages of cocktail wieners (remove from packing juices and pat dry)
- 6 tablespoons of butter (melted)
- 1 teaspoon of Italian seasoning
- 1 teaspoon of garlic powder
- Pinch of salt
- Pinch of red pepper flakes
- Flour for cutting board
Dipping sauce ideas: mustard, ranch, marinara, ketchup
How to Make Pull-Apart Pigs in a Blanket
- Melt the butter and add in the Italian seasoning, garlic powder, salt and red pepper flakes.
- Cut the pizza dough into strips.
- Brush the crust with the butter mixture
- Wrap each cocktail wiener in a small strip of dough and pinch the seam together.
- Place them standing up in the springform pan.
- Bake at 375 for 30 minutes.
Serve with your choice of dipping sauces.
Pro-Tips for Making Pull Apart Pigs in a Blanket
- You’ll notice above in the ingredients that I specifically mention using Pillsbury dough. The Pillsbury brand dough is bigger than generic or store brands, so take that into account if you purchase another brand to prepare this recipe. It’s worth spending just a bit more on this one!
- Make sure you put the springform on a cookie sheet. This is very important because if you don’t, the butter drips through the bottom of the springform and will get all over the oven – causing a smoking mess. Not fun!
- Use a pizza cutter to cut the strips. You can eyeball or use a straight edge of some sort. I used the edge of a plastic cutting mat.
- Standing these little guys up in the pan was like trying to stand up a row of dominoes. It can be pretty tricky the first time you do it! You will have to fiddle with them quite a bit, but not too much because then the dough starts to come off. I ended up finding out that by tilting the pan up just slightly, I could keep them straight for a while, as I layered them all in together!
More Easy Appetizers
- Slow Cooker Chex Mix
- Baked Brie Appetizer
- Mini Enchilada Cups
- The Best Crockpot Little Smokies Recipe
- Rotel Dip {Only 3 Ingredients!}
- Pull-Apart Pizza Bread
- Beef Taco Ring
- Grape Jelly Meatballs {3-Ingredients}
- Blooming Quesadilla Ring
- Buffalo Chicken Pinwheels
- Bacon Cheddar Ranch Cheese Ball
Pull-Apart Pigs in a Blanket
Video
Ingredients
- 1 can Pillsbury pizza dough I sometimes use 1.5 cans
- 2 12-ounce packages cocktail wieners remove from packing juices and pat dry
- 6 tablespoons butter melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Pinch of salt
- Pinch of red pepper flakes
Instructions
- Preheat oven to 375 degrees.
- Grease the inside of an 8-inch springform pan with cooking spray.
- In a small bowl melt the butter and add the Italian seasoning, garlic powder, salt, and red pepper flakes.
- On a lightly floured surface remove the pizza crust from the tube and unroll onto the floured surface. Square it up.
- Using a pizza cutter cut strips 1 inch by 2 inches.
- Brush the crust with the butter mixture (there will be some leftover for later).
- Wrap each cocktail wiener in a small strip of dough and pinch the seam together.
- Place the pigs in a blanket standing up in the springform pan, not packed too tightly.
- Place the springform pan on a cookie sheet.
- Brush the remaining butter mixture over the top of the filled pan.
- Bake for 30 minutes uncovered. The last 20-25 minutes cover the top loosely with foil.
- Let cool for 10 minutes before removing from the pan.
- Serve with the dipping sauces.
Nutrition Info
There you have it! A fun, new spin on a classic appetizer. If you are a fan of pigs in a blanket, then you are going to love having them in this pull apart style.
They are always a fan favorite at any gathering and making them as pull apart pigs in a blanket only makes them even more so!
What dipping sauces do you serve with these?
I always serve with ketchup and mustard.
I am giving it a 4 rating…I haven’t tried it yet! Hopefully they can be made ahead and frozen until ready to heat and serve!
How do you get the middle ones to not be dough, while the outer ones overcook?
Honestly, I have made this many times and this has not been an issue for me?
100 stars for this recipe! took it to a cookout, got lots of requests for the recipe!
this recipe is great for parties!
Have to tried it yet but going to Christmas Eve.
I used cocktail sausages from Costco and skipped the garlic butter, but mine were just saturated with fat when they came out of the oven. The ones along the outer edge were great, but the inner ones were a greasy nightmare. What brand did you use? Think that’s what I did wrong?
I actually used Costcos as well! I didn’t have any issue. Did you use both of the Costco packs? I did that the first time I made them and they were packed in there way too tight. The next time, I did a lot less and left space between them and they cooked much better in the middle!!
Yes, both packs. I used my big springform (10″?) and they were cooked all the way through, but so much grease! The middle had spots where the bred had been almost fried by the hot grease coming out of the sausages.
In New Zealand, we don’t have premade pizza dough. Could I do this recipe using homemade pizza dough?
You should be able to use any type of dough you would use for traditional pigs in a blanket!
Awesome, thank you!