Pull-Apart Pigs in a Blanket

Name: Pull-Apart Pigs in a Blanket
Prep time: 20 min
Total time: 1 h 15 min
Yield: 6 - 8 serving(s)
Ingredients: 6 tbsp. salted butter; 2 tbsp. honey mustard, plus more for dipping; 1 tsp. paprika; 1/2 tsp. garlic powder; 2 (8-oz.) tubes crescent roll dough; 32 cocktail franks (about one 14-oz. package); 1 tsp. poppy seeds

This game day snack always wins.

By Ree DrummondUpdated: Jan 3, 2025

4.3

3 Ratings

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David Malosh

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 15 mins

Pigs in a blanket... do Super Bowl snacks get any better? These are a little different from your standard pigs in a blanket (get that pigs in a blanket recipe here) because they're brushed with a buttery honey mustard sauce and baked all squished together in a springform pan. What you're left with is a delicious pull-apart treat that perfect for a crowd. Serve with plenty of honey mustard!

What can you use instead of crescent roll dough for pigs in a blanket?

Store-bought pizza dough is a great substitute for this recipe! One (13.8-ounce) tube should do the trick.

Can you make pull-apart pigs in a blanket in a Bundt pan?

If you use a Bundt pan, the dish likely won't come out as pretty and uniform as seen here since Bundt pans don't have flat bottoms. A tube pan or round cake pan is your best bet.

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Ingredients

Directions

1. Step 1Preheat the oven to 375ºF. Melt the butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan. Stir the honey mustard, paprika, and garlic powder into the remaining melted butter until smooth.
2. Step 2Unroll a tube of crescent roll dough. Press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 tablespoons for the top.
3. Step 3Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, 25 to 30 minutes. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, 10 to 15 more minutes. Let cool on a rack for 10 minutes, then remove the springform ring. Fill the ramekin with honey mustard for dipping.