Pull Apart Pigs In A Blanket Recipes

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PULL-APART PIGS IN A BLANKET



Pull-Apart Pigs in a Blanket image

No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a touchdown dipper with an extra kick, fill the ramekin with this spicy sriracha mayonnaise.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Yield Serves 8 to 10

Number Of Ingredients 5

Unbleached all-purpose flour, for dusting
1 pound pizza dough, room temperature
10 all-beef hot dogs
Extra-virgin olive oil, for brushing
Grainy mustard and/or ketchup, for serving

Steps:

  • On a lightly floured surface, roll dough into a 10-by-15-inch rectangle. Cut in half lengthwise, then crosswise into ten 5-by-3-inch pieces. Wrap each piece around a hot dog; pinch edges of dough to seal. Transfer to a parchment-lined baking sheet and freeze until firm, about 20 minutes.
  • Preheat oven to 375°F; brush a 9-inch springform pan with oil. Place a 4-ounce ramekin in center of pan. Trim edges of wrapped hot dogs flat (discarding excess); cut each crosswise into thirds. Brush dough with oil and arrange in pan cut-sides up, spaced 1/2 inch apart.
  • Cover with parchment-lined foil and bake until puffed and set, about 35 minutes. Uncover; continue baking until golden, 15 to 25 minutes more. Serve warm, with mustard or ketchup in ramekin.

CHICAGO-STYLE PULL-APART PIGS-IN-A-BLANKET



Chicago-Style Pull-Apart Pigs-in-a-Blanket image

Turn a Midwest treasure into a unique dish with Chicago-Style Pull-Apart Pigs-in-a-Blanket! If you decide to top these pull-apart pigs-in-a-blanket with ketchup, we won't tell any Chicagoans.

Provided by My Food and Family

Categories     Summer 2019

Number Of Ingredients 7

1 can (11 oz.) refrigerated soft breadsticks
1 Tbsp. poppy seed
4 OSCAR MAYER Jumbo Wieners
1/3 cup chopped tomatoes
1/4 cup chopped CLAUSSEN Kosher Dill Mini Pickles
6 sport peppers, cut lengthwise in half
3 Tbsp. HEINZ Yellow Mustard

Steps:

  • Heat oven to 375°F.
  • Unroll breadsticks. (Do not separate breadsticks.) Sprinkle dough with poppy seed; press gently into dough to secure. Pull breadsticks apart; turn, poppy seed down, on work surface.
  • Cover baking sheet with parchment. Cut each wiener into 3 pieces. Place 1 wiener piece at one end of each breadstick; roll up.
  • Place, 1/2 inch apart, in rows of 3 across and 4 down on prepared baking sheet.
  • Bake 14 to 16 min. or until golden brown.
  • Top with remaining ingredients before pulling apart to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUNNY'S BK CURRYWURST PULL APART PIGS IN A BLANKET



Sunny's BK Currywurst Pull Apart Pigs in a Blanket image

Provided by Sunny Anderson

Categories     appetizer

Time 2h

Yield 36 pigs and 1 1/4 cups sauce

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 cup ketchup
1/4 cup honey
1 tablespoon yellow curry powder
Freshly ground black pepper
All-purpose flour, for dusting
1 sheet puff pastry, thawed
Yellow curry powder, for dusting
36 cocktail franks

Steps:

  • For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside.
  • Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside.
  • For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it.
  • Preheat the oven to 425 degrees F.
  • Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve.

PULL-APART DOGS IN A BLANKET RING



Pull-Apart Dogs in a Blanket Ring image

How to improve on pigs in a blanket? Supersize them in a pull-apart ring. This oversize version features 7-inch hot dogs, 4 layers of flaky crescent dough and a thick melty layer of American cheese.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 8

All-purpose flour, for dusting
Four 8-ounce tubes refrigerated crescent dough sheets
1 large egg, well beaten
2 tablespoons poppy seeds
2 tablespoons white sesame seeds
Sixteen 3/4-ounce slices American cheese
12 large beef hot dogs, about 7 inches long
Spicy mustard, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 375 degrees F. Turn a large baking sheet over, then cut a piece of parchment large enough to cover the bottom of the baking sheet.
  • Lightly dust a work surface with flour. Stack 2 crescent dough sheets on top of each other, then use a rolling pin to roll the dough into a rectangle slightly larger than the parchment, about 17 inches by 13 inches. Gently transfer the dough to the parchment on the inverted baking sheet. Repeat with the remaining dough sheets, setting the second rectangle aside on the work surface. Brush the dough on the baking sheet with the beaten egg, sprinkle with half the poppy and sesame seeds and top with the cheese, leaving a 1/2-inch border all the way around. Top with the reserved rectangle of dough and pinch the sides to close.
  • Position a 3 1/2-inch bowl upside down in the center of the dough. Use a sharp knife to make 1 cut from the center of the top edge of the dough rectangle straight down to the rim of the bowl, 1 cut from the center of the bottom edge of the dough rectangle straight up to the rim of the bowl, 1 cut from the center of the left edge of the dough rectangle straight to the rim of the bowl and 1 cut from the center of the right edge of the dough rectangle to the rim of the bowl, dividing the dough into 4 equal pieces. Make 2 additional cuts within each piece so that you have 12 pieces total (some will be larger than others, but try your best to make the pieces as even as possible). Remove the bowl from the center.
  • Put 1 hot dog on each piece of dough so the ends meet in the middle of the dough. Gently wrap the piece of dough around each hot dog. Space the wrapped hot dogs as evenly apart as possible. Brush the dough all over with the beaten egg and sprinkle with the remaining poppy and sesame seeds.
  • Bake, rotating the baking sheet halfway through the cooking time, until the dough is puffed and golden brown, about 30 minutes. Transfer to a large cutting board. Fill a small bowl with spicy mustard and put into the baked dough in the center. Serve immediately.

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