Pull-Apart Pigs in a Blanket

When it comes to appetizers, Pull-Apart Pigs in a Blanket are a guaranteed hit. These bite-sized classics get an upgrade with a pull-apart presentation that’s easy to share and irresistibly fun. Whether it’s a game-day snack, a holiday appetizer, or a casual get-together, this recipe is the perfect addition to your table.

I first made this for a family movie night, and it was love at first bite. The golden, buttery dough combined with juicy sausages had everyone reaching for seconds—and thirds! Plus, the pull-apart style makes it ideal for serving a crowd without the hassle of individual plating.

Let’s bake up some party magic with this simple yet impressive Pull-Apart Pigs in a Blanket recipe!

Quick Overview in Todd Wilbur’s Style

This Pull-Apart Pigs in a Blanket recipe transforms the classic appetizer into a shareable dish that’s perfect for any occasion. Mini sausages are wrapped in crescent dough, arranged in a circular pattern, and baked until golden brown. Serve with your favorite dipping sauces for a guaranteed crowd-pleaser.

Why You’ll Love These Pull-Apart Pigs in a Blanket

Fun, Easy, and Perfect for Sharing

• Classic Flavor: Juicy sausages wrapped in buttery, flaky dough.
• Perfect for Parties: Shareable and easy to serve.
• Customizable: Add cheese, seasoning, or dips to suit your taste.
• Simple to Make: Just a few ingredients and minimal prep.

What You Need for Pull-Apart Pigs in a Blanket

Ingredients:

• 2 cans crescent roll dough (8 oz each)
• 24 mini sausages or cocktail franks
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley or Italian seasoning
• ½ cup shredded cheddar cheese (optional)
• Dipping sauces: mustard, ketchup, ranch, or barbecue sauce

How to Make Pull-Apart Pigs in a Blanket

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or a 9-inch springform pan.
2. Prepare the Crescent Dough
   Unroll the crescent roll dough and separate it into triangles. Cut each triangle into three smaller strips.
3. Wrap the Sausages
   Wrap each mini sausage with a strip of crescent dough, starting at one end and rolling tightly.
4. Arrange in the Pan
   Place the wrapped sausages seam-side down in a circular pattern around the edge of the pan, slightly overlapping. Continue filling the pan until all sausages are arranged.
5. Add Cheese (Optional)
   Sprinkle shredded cheddar cheese between the layers for extra flavor.
6. Brush with Butter Mixture
   In a small bowl, mix melted butter, garlic powder, and dried parsley. Brush the butter mixture generously over the dough.
7. Bake
   Bake in the preheated oven for 20–25 minutes, or until the dough is golden brown and cooked through.
8. Serve and Enjoy
   Let the pull-apart pigs in a blanket cool slightly before serving. Place the pan on the table with your favorite dipping sauces in the center for an interactive, shareable appetizer.

Tips for Perfect Pull-Apart Pigs in a Blanket

1. Don’t Overstuff the Pan: Leave a little space for the dough to expand as it bakes.
2. Keep It Crisp: Bake on the middle rack for even browning and a crisp bottom layer.

Substitutions and Variations

• Cheesy Pigs: Add a slice of cheddar or pepper jack cheese inside each wrap for a cheesy twist.
• Everything Bagel Seasoning: Sprinkle the tops with everything bagel seasoning for extra flavor.
• Vegetarian Option: Use veggie sausages for a meat-free version.
• Sweet and Savory: Brush the tops with honey butter for a sweet twist.

Make a Healthier Version

• Whole Wheat Dough: Use whole wheat crescent dough for added fiber.
• Low-Fat Sausages: Opt for turkey or chicken sausages for a leaner option.
• Lighter Butter Topping: Use olive oil or a light butter alternative for brushing.

Closing Thoughts

There you have it—Pull-Apart Pigs in a Blanket, a fun and delicious appetizer that’s perfect for any occasion. Whether you’re hosting a party or enjoying a family movie night, this recipe guarantees smiles and satisfied appetites.

Frequently Asked Questions for Pull-Apart Pigs in a Blanket

1. Can I make these ahead of time?
   Yes! Assemble the pigs in a blanket and refrigerate them, covered, for up to 12 hours before baking.
2. Can I freeze leftovers?
   Absolutely! Wrap them in foil and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
3. What’s the best way to serve this dish?
   Serve straight from the pan with dipping sauces in the center for an interactive appetizer.
4. Can I use puff pastry instead of crescent dough?
   Yes! Puff pastry works well for a flakier texture, though baking time may need slight adjustment.
5. How do I prevent the dough from overbaking?
   Cover the pan loosely with foil during the last 5 minutes of baking if the tops brown too quickly.
6. What dipping sauces pair best?
   Classic choices include mustard, ketchup, ranch, or barbecue sauce, but spicy mayo or honey mustard are great too.
7. What’s the best pan to use?
   A round springform pan or cast-iron skillet works perfectly for the pull-apart effect.
8. Can I make this gluten-free?
   Yes, use gluten-free crescent roll dough and sausages.
9. Can I add more seasonings?
   Absolutely! Sprinkle Parmesan cheese or smoked paprika on top before baking.
10. How do I reheat leftovers?
    Wrap in foil and bake at 350°F (175°C) until warm, or microwave for 10–15 seconds.
11. Can I make this with full-sized hot dogs?
    Yes, but cut the hot dogs into smaller pieces to fit the dough strips.
12. How do I ensure the dough cooks evenly?
    Arrange the sausages evenly and avoid overcrowding the pan for consistent baking.

Pull-Apart Pigs in a Blanket

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

 

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cans 2 crescent roll dough (8 oz each)

• 24 mini 24 sausages or cocktail franks

• 2 tbsp 2 unsalted butter, melted

• 1 tsp 1 garlic powder

• 1 tsp 1 dried parsley or Italian seasoning

• ½ cup shredded cheddar cheese (optional)

• Dipping sauces: mustard, ketchup, ranch, or barbecue sauce

Directions

• Preheat the Oven
• Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or a 9-inch springform pan.
• Prepare the Crescent Dough
• Unroll the crescent roll dough and separate it into triangles. Cut each triangle into three smaller strips.
• Wrap the Sausages
• Wrap each mini sausage with a strip of crescent dough, starting at one end and rolling tightly.
• Arrange in the Pan
• Place the wrapped sausages seam-side down in a circular pattern around the edge of the pan, slightly overlapping. Continue filling the pan until all sausages are arranged.
• Add Cheese (Optional)
• Sprinkle shredded cheddar cheese between the layers for extra flavor.
• Brush with Butter Mixture
• In a small bowl, mix melted butter, garlic powder, and dried parsley. Brush the butter mixture generously over the dough.
• Bake
• Bake in the preheated oven for 20–25 minutes, or until the dough is golden brown and cooked through.
• Serve and Enjoy
• Let the pull-apart pigs in a blanket cool slightly before serving. Place the pan on the table with your favorite dipping sauces in the center for an interactive, shareable appetizer.

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