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A tray of Pull-Apart Pigs in a Blanket, featuring mini sausages wrapped in golden-brown dough, sprinkled with herbs and grated cheese for a deliciously shareable treat.

Pull-Apart Pigs in a Blanket

Pull-Apart Pigs in a Blanket are my go-to whenever I need an appetizer that looks impressive but takes almost no effort. Garlic butter soaks into the soft dough wrapped around juicy wieners and bakes until golden. Standing them upright creates this easy pull-apart effect that makes sharing simple, while the garlic butter brushed on top adds flavor to every bite. I make them for game day parties, birthdays, potlucks, and holiday appetizer spreads. They're kid-friendly, budget-friendly, and always disappear first. They stay fresh in the fridge for up to 3 days or in the freezer for up to 2 months.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: Pull-Apart Pigs in a Blanket
Servings: 12
Calories: 302kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 tube pizza dough
  • 6 tablespoons butter melted
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • ¼ teaspoon red pepper flakes
  • Flour for dusting
  • 24 ounces cocktail wieners patted dry
US Customary - Metric

Video

Instructions

  • Preheat the oven to 375°F (190°C). Grease an 9-inch pie pan.
  • In a small bowl, mix the melted butter, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
    6 tablespoons butter, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, Salt and pepper, ¼ teaspoon red pepper flakes
  • Unroll the pizza dough. If needed, lightly dust your surface with flour. Slice the dough into 1×2-inch strips.
    1 tube pizza dough, Flour
  • Wrap each cocktail wiener in one strip of dough and pinch to seal.
    24 ounces cocktail wieners
  • Stand the wrapped wieners upright inside the springform pan, leaving a little space between them.
  • Place the pan on a baking sheet. Brush the tops with the seasoned butter.
  • Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes, until golden brown.
  • Let cool for 10 minutes, then remove from the pan. Serve warm with your favorite dipping sauces.

Notes

I always share a few helpful tips to make sure your pull-apart pigs in a blanket turn out perfectly every time.
Pat the wieners dry: Moisture on the wieners prevents the dough from sticking properly, so use a paper towel to dry them off before wrapping.
Seal the dough tightly: Pinch the seam where the dough overlaps so it doesn't unravel during baking and expose the wiener.
Use a baking sheet underneath: The seasoned butter can drip as the pigs in a blanket bake, so placing the springform pan on a baking sheet prevents a mess in your oven.
Cover with foil first: Baking covered for the first 30 minutes keeps the dough from browning too quickly and lets the wieners heat through completely.
Let them cool before removing the ring: Cooling for 10 minutes helps the dough set so the pigs in a blanket hold their shape when you release the springform pan.
Flash-freeze for easy storage: Freeze baked pigs in a blanket on a baking sheet for 1 hour, then transfer them to a freezer bag or container so they don't stick together. Keep chilled for up to 3 days or frozen for up to 2 months and reheat in the oven or air fryer.

Nutrition

Calories: 302kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 861mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 2mg
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