Pull-Apart Pigs In A Blanket

Pull-Apart Pigs In A Blanket

Pull-Apart Pigs In A Blanket

The first time we made this recipe, we packed in about 60 mini hot dogs; the second time, 30; the third, 45. Lesson learned: It depends on who is cutting the pizza dough! If you cut bigger pieces of pizza dough, you'll need less hot dogs, and the dough will puff more. 

INGREDIENTS


  • Cooking spray
  • 6 tbsp. melted butter
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • Pinch kosher salt
  • Pinch crushed red pepper flakes 
  • All-purpose flour
  • 1 tube Pillsbury pizza dough
  • 2  (12-oz.) packages cocktail weiners 

DIPPING SAUCES

  • Marinara, warmed
  • Mustard
  • Ranch


DIRECTIONS


  1. Preheat oven to 400°. Grease inside of a 8” springform pan with cooking spray. In a small bowl, whisk together butter, Italian seasoning, and garlic powder. Season with salt and pepper flakes. 
  2. On a lightly floured surface, unroll pizza dough and cut into 1”-x-2” rectangles.
  3. Brush top of each with butter mixture, then wrap each cocktail weiner in pizza dough and pinch seam shut. 
  4. Place pigs in blanket standing upright in springform pan. They should be snug, but not too tightly packed together. (Otherwise dough won’t bake!) Brush top with remaining melted butter mixture. 
  5. Bake until golden, 50 to 55 minutes.
  6. Let cool for 10 minutes before removing from pan. 
  7. Serve warm with dipping sauces.

This article adapted from this site

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