Description
Pull Apart Pigs in a Blanket: Mini hot dogs baked in soft dough – quick, tasty, perfect for parties!
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 16 cocktail sausages or mini hot dogs (approximately 12 oz/340g)
- 1 large egg, beaten
- 2 tablespoons sesame seeds or poppy seeds
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- 1 teaspoon apple cider vinegar
Instructions
- Step 1: Prepare Your Work Space Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round baking dish or cast-iron skillet with cooking spray. Combine the melted butter with garlic powder and Italian seasoning in a small bowl and set aside. This flavored butter will add an extra dimension of taste to your Pull Apart Pigs in a Blanket.
- Step 2: Prepare the Dough Unroll the crescent roll dough on a clean, lightly floured surface and separate along the perforated lines into triangles. If using sheet dough, cut into 16 equal triangles. Working quickly while the dough is still cold, stretch each triangle slightly to elongate it. The cold dough will be more manageable and will yield a flakier texture once baked.
- Step 3: Wrap the Sausages Place a cocktail sausage at the wide end of each triangle. Roll the dough around the sausage, starting from the wide end and rolling toward the pointed end. Make sure to seal the pointed end underneath to prevent unraveling during baking. The dough should wrap around the sausage completely with a slight overlap for the best presentation.
- Step 4: Create the Pull-Apart Formation Arrange the wrapped sausages in your prepared baking dish, positioning them in a circular pattern with the seam side facing the center. Start by placing them around the outer edge and work your way in toward the center. They should be touching slightly to create the pull-apart effect, but not packed too tightly. Brush each wrapped sausage with the garlic-herb butter mixture.
- Step 5: Apply Finishing Touches Brush the tops and sides of the arranged pull apart pigs in blanket thoroughly with the beaten egg wash. This creates that gorgeous golden color and glossy finish. Immediately sprinkle with sesame or poppy seeds if using, pressing gently to help them adhere to the egg wash.
- Step 6: Bake to Perfection Bake in the preheated oven for 18-22 minutes, or until the tops are deeply golden brown and the dough is completely cooked through. Check halfway through baking—if the tops are browning too quickly, loosely cover with aluminum foil for the remainder of the baking time.
- Step 7: Prepare the Dipping Sauce While the Pull Apart Pigs in a Blanket are baking, whisk together the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth and well combined. Transfer to a serving dish and refrigerate until ready to serve.
- Step 8: Serve and Enjoy Allow the Pull Apart Pigs in a Blanket to cool for 5 minutes before serving. This brief resting period helps the structure set, making it easier for guests to pull apart individual pieces. Serve warm with the honey mustard dipping sauce on the side.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 piece
- Calories: 180 calories per serving
- Sugar: 3 grams
- Sodium: 360 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 25 milligrams
Keywords: Pull Apart Pigs in a Blanket