Oh my gosh, have I got the perfect party food for you! This Pigs in a Blanket Pull-Apart Bread is my go-to whenever I need something quick, delicious, and guaranteed to disappear fast. I first made it for my nephew’s birthday party when I was in a pinch, and now it’s the most requested dish at every family gathering. Picture this: fluffy biscuit dough hugging mini sausages, all baked together in one glorious, cheesy pull-apart loaf. No fancy skills needed – just 15 minutes of prep and you’ve got the ultimate crowd-pleaser. Game days, potlucks, or just because – this recipe never lets me down!
Why You’ll Love This Pigs in a Blanket Pull-Apart Bread
Trust me, this recipe is about to become your new best friend! Here’s why:
- Ridiculously easy: 15 minutes of prep and you’re done – no fancy skills needed!
- Party superstar: It disappears faster than you can say “game day!”
- Totally customizable: Swap cheeses, add spices, or go wild with dipping sauces.
- Kid magic: Even picky eaters can’t resist these cheesy, dough-wrapped bites.
Seriously, I’ve never brought home leftovers when I make this crowd-pleaser!
Ingredients for Pigs in a Blanket Pull-Apart Bread
Gather these simple ingredients – I bet you’ve got most in your kitchen already! Here’s what you’ll need:
- 1 can refrigerated biscuit dough (16.3 oz) – the flaky kind works best for that perfect pull-apart texture
- 24 mini sausages or hot dogs (fully cooked) – I use the little smokies but any bite-sized ones work
- ½ cup shredded cheddar cheese (packed) – sharp cheddar is my favorite, but Colby Jack works great too
- ¼ cup melted butter – real butter please, no substitutes for that rich flavor!
- 1 tsp garlic powder – trust me, this makes all the difference
- 1 tsp dried parsley – for that pretty golden top
Quick swaps: Use turkey sausages if you prefer, or try vegan cheese for dairy-free. Just don’t skip that garlic butter – it’s the secret weapon!
How to Make Pigs in a Blanket Pull-Apart Bread
Ready to make the easiest, most addictive party food ever? Let’s get baking! I promise it’s so simple – even my 8-year-old nephew can help with these steps (and he does, flour everywhere!).
Step 1: Prep the Dough and Sausages
First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s tackle the fun part! Pop open that biscuit can (you know that satisfying “pop!” gets me every time). I quarter each biscuit – just like cutting little doughy squares – then wrap each piece snugly around a mini sausage. Pro tip: Don’t overstuff! A little dough peeking out at the ends makes for perfect pull-apart pieces later.
Step 2: Assemble and Season
Grab your favorite baking dish – I use a 9×13 but anything similar works – and give it a quick spritz of cooking spray. Now arrange all your little dough-wrapped sausages in there like happy little soldiers, packed close together but not squished. Melt your butter (microwave for 30 seconds does the trick) and whisk in that garlic powder and parsley. Brush this golden goodness all over every nook and cranny – this is where the magic starts! Finish with a generous sprinkle of cheese – I like to get it in all the crevices for maximum cheesiness.
Step 3: Bake to Perfection
Into the oven it goes for 20-25 minutes. You’ll know it’s ready when the tops turn that perfect golden brown and the cheese is bubbling like crazy. The smell? Absolutely heavenly. Let it cool just a minute (if you can wait!) before diving in. The cheese will set slightly making it easier to pull apart those perfect little bundles of joy.
Tips for the Best Pigs in a Blanket Pull-Apart Bread
After making this dozens of times (yes, I’m obsessed!), I’ve picked up some tricks that take it from good to “Oh wow, what’s your secret?” good:
- Flaky biscuits FTW: That extra layer separation makes the pull-apart magic even more dramatic.
- Warm your sausages: Just 30 seconds in the microwave prevents doughy centers.
- Double the garlic butter: Brush some extra on halfway through baking for insane flavor.
- Paprika power: A light dusting before baking gives gorgeous color and subtle smokiness.
Oh, and serve immediately – that first hot, cheesy bite is life-changing!
Variations of Pigs in a Blanket Pull-Apart Bread
Here’s where you can really have fun with this recipe! My friends and I have tested all sorts of twists over the years. Try swapping the cheddar for pepper jack if you like a little kick – I always add some diced jalapeños too for extra zing. Crescent dough works beautifully if you prefer that buttery flavor. For a fancy brunch version, I’ve used little breakfast sausages and maple butter. The possibilities are endless, so don’t be afraid to make it your own!
Serving Suggestions for Pigs in a Blanket Pull-Apart Bread
Okay, let’s talk about the best ways to serve this beauty! I always set out little bowls of dipping sauces – spicy mustard and ranch are must-haves in my house. For game day, I’ll add a fresh veggie platter to balance things out. Honestly though? This pull-apart bread steals the show whether it’s at potlucks, parties, or even just casual movie nights at home. Just watch how fast those cheesy little bundles disappear!
Storing and Reheating Pigs in a Blanket Pull-Apart Bread
Here’s the scoop on keeping leftovers (if you’re lucky enough to have any!): Store in an airtight container for up to 2 days. When ready to enjoy again, pop them in a 350°F oven for 5-7 minutes to bring back that perfect crispiness. Warning: microwaving turns them rubbery – don’t do it! The oven is your friend here.
Nutritional Information for Pigs in a Blanket Pull-Apart Bread
Each delicious piece of this pull-apart bread comes out to about 120 calories, with 8g fat (3g saturated), 9g carbs, and 4g protein. Keep in mind – these numbers can change depending on your exact ingredients. I always say enjoy in moderation, but let’s be real – stopping at just one is the real challenge here!
FAQs About Pigs in a Blanket Pull-Apart Bread
Can I use homemade dough? Absolutely! Just roll it about ¼-inch thick before cutting. I’ve used my grandma’s biscuit recipe with amazing results.
How to make it ahead? Assemble everything, cover tightly, and refrigerate overnight. Add 5 extra minutes to the bake time.
Can I freeze leftovers? You bet! Freeze after baking in an airtight container for up to a month. Reheat straight from frozen.
What other cheeses work? Any melty cheese shines – try mozzarella, gouda, or pepper jack for delicious twists. Mix and match!
How to prevent soggy bottoms? A light sprinkle of cornmeal under the arranged pieces works like magic. Learned that one the hard way!
Go Make Some Pull-Apart Magic!
There you have it – my foolproof recipe for the most addictive party food ever! I can’t wait for you to experience that first pull-apart moment when the cheese stretches just right and everyone goes “Ooooh!” at the table. This recipe has saved me at countless gatherings, from last-minute potlucks to my nephew’s “I forgot to tell you about the school party tomorrow” emergencies.
Now it’s your turn! Whip up a batch of this Pigs in a Blanket Pull-Apart Bread for your next get-together and watch it disappear. Better make two pans – trust me on this one. And when you do, tell me all about your creative twists in the comments below! Did you add some jalapeños? Try a new cheese blend? I’m always looking for fresh ideas to make this already-perfect recipe even more irresistible.
Print15-Minute Pigs in a Blanket Pull-Apart Bread Magic
A fun and tasty pull-apart bread filled with mini sausages wrapped in dough, perfect for parties or snacks.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1 can refrigerated biscuit dough
- 24 mini sausages or hot dogs
- 1/2 cup shredded cheese
- 1/4 cup melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut each biscuit into quarters.
- Wrap each sausage piece with a biscuit quarter.
- Arrange the wrapped sausages in a greased baking dish.
- Mix melted butter, garlic powder, and parsley.
- Brush the mixture over the wrapped sausages.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes or until golden brown.
- Serve warm.
Notes
- You can use any type of mini sausages or hot dogs.
- Add mustard or ketchup for extra flavor.
- Best served fresh.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
