Irresistible 24-Piece Pigs in a Blanket Pull-Apart Bread Recipe

You know those party appetizers that disappear faster than you can say “more, please”? That’s exactly what happened the first time I made my Pigs in a Blanket Pull-Apart Bread at a game night. I took the classic finger food we all love and turned it into one irresistible, shareable loaf that’s perfect for tearing into with friends. The best part? It’s ridiculously easy – just wrap, dip, bake, and watch it vanish from the plate. After years of testing variations at family gatherings and potlucks, I’ve perfected this crowd-pleasing twist on traditional pigs in blankets. Trust me, once you try this golden, buttery pull-apart version, you’ll never go back to the single-serve kind again!

Why You’ll Love This Pigs in a Blanket Pull-Apart Bread

This recipe checks all the boxes for the perfect party snack – let me count the ways:

• So easy a kid could make it (seriously – my 10-year-old niece handles the wrapping)
• Guaranteed crowd-pleaser – disappears faster than chips at a picnic
• Customizable to your taste – add extra cheese, spice it up, or keep it classic
• Ready in under an hour from fridge to table when surprise guests arrive
• That perfect pull-apart moment when everyone reaches in together – pure party magic!

I’ve served this at everything from tailgates to baby showers, and it never fails to get rave reviews.

Ingredients for Pigs in a Blanket Pull-Apart Bread

You won’t believe how simple the ingredient list is for something this delicious! Here’s what you’ll need:

• 1 can (16 oz) refrigerated biscuit dough – the flaky layers kind works best (don’t even think about the homestyle version!)
• 24 mini smoked sausages or cocktail wieners – make sure they’re pre-cooked for safety
• 1/4 cup melted butter – real butter only, please! None of that margarine nonsense
• 1 tsp garlic powder – the secret flavor booster
• 1 tsp dried parsley – for that perfect golden-brown color
• 1/2 tsp onion powder – adds depth without overpowering
• 1/4 cup grated Parmesan cheese – the sprinkle that makes it extra irresistible

See? Nothing fancy – just pantry staples transformed into party magic!

Equipment You’ll Need

Grab these trusty tools – you probably already have them in your kitchen:

• 9×13 inch baking dish – glass or ceramic works best for even browning
• Mixing bowl – medium-sized for that garlic butter goodness
• Pastry brush – or just use a spoon if you’re feeling lazy (I won’t tell!)
• Sharp knife or kitchen scissors – for cutting those biscuits

That’s it! No fancy gadgets needed for this crowd-pleaser.

How to Make Pigs in a Blanket Pull-Apart Bread

Okay, friends – here’s where the magic happens! Follow these simple steps, and you’ll have golden, pull-apart perfection in no time. Just promise me you’ll resist eating them straight from the oven… or don’t, I totally understand!

Step 1: Prepare the Dough and Sausages

First, pop open that biscuit can (you know that satisfying thwop sound!). Lay out each biscuit and cut it into 3 equal pieces – I like using kitchen scissors for this. Now comes the fun part: wrap each little sausage snugly in dough like you’re tucking it into bed. Don’t stress about perfection – rustic is charming!

Step 2: Mix the Seasoned Butter

While your oven preheats to 375°F, melt that butter in a microwave-safe bowl (careful – it splatters!). Stir in garlic powder, parsley, and onion powder until it smells like heaven. This savory butter bath is what takes your pigs from good to “OMG, what’s in these?!”

Step 3: Assemble and Bake

Time for the grand finale! Dip each wrapped sausage in the garlic butter, letting excess drip off, then arrange them cozy-close in your greased baking dish. Sprinkle generously with Parmesan – this creates that irresistible golden crust. Bake 20-25 minutes until they’re puffed up and beautifully bronzed. The scent will have everyone hovering by the oven!

Tips for Perfect Pigs in a Blanket Pull-Apart Bread

After making these dozens of times (okay, maybe hundreds), here are my foolproof secrets:

• Line your pan with parchment – no stuck-on bits means more perfect pigs for eating!
• Serve straight from the oven – that first pull-apart moment is pure magic when they’re piping hot
• Customize the spice blend – add smoked paprika for depth or a pinch of cayenne for heat
• Don’t crowd the pan – leave tiny gaps so they bake evenly instead of steaming
• Double the butter mixture if you’re feeling extra – because why not?

Trust me, these little tweaks take your pigs from good to “can I have the recipe?” status!

Variations for Pigs in a Blanket Pull-Apart Bread

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix it up:

• Cheese explosion: Swap regular sausages for cheddar-filled ones – that melty surprise inside is pure joy
• Spicy kick: Add 1/2 tsp cayenne or a few dashes of hot sauce to the butter mixture – game day approved!
• Everything bagel twist: Sprinkle with everything seasoning before baking for that NYC deli vibe
• Sweet & savory: Brush with honey butter and add a pinch of cinnamon to the Parmesan – kids go wild for these

The best part? You can make a few different versions in the same pan – just separate them with foil dividers. Party perfection!

Serving Suggestions

Oh, the dipping possibilities! My crew goes wild for these served with:

• Classic yellow mustard – that tangy bite cuts through the richness perfectly
• Spicy brown mustard – my personal favorite for an extra flavor punch
• Warm cheese sauce – because everything’s better dunked in melted cheese
• Marinara for dipping – turns them into instant pizza bites

For parties, I set out small bowls of each so guests can mix and match – total crowd-pleaser!

Storage and Reheating

Leftovers? Ha! Just kidding – I know that rarely happens with these! But if you do have some, store them in an airtight container for up to 2 days. When you’re ready for round two, pop them in a 350°F oven for 5-7 minutes to bring back that perfect crispiness. The microwave will work in a pinch, but trust me – the oven makes them taste fresh-baked again!

Nutritional Information

Nutritional values are approximate and will vary based on specific ingredients and brands used. Enjoy in moderation – though good luck stopping at just one!

FAQs About Pigs in a Blanket Pull-Apart Bread

Q1: Can I use homemade biscuit dough?
Absolutely! While I love the convenience of canned dough (and that nostalgic “pop!” sound), homemade buttermilk biscuit dough works beautifully. Just roll it slightly thinner than usual before cutting – about 1/4 inch thick works best for wrapping those sausages snugly.

Q2: How far ahead can I prepare these?
You’re a party-planning genius! Assemble them up to 24 hours ahead – just cover tightly with plastic wrap and refrigerate. When ready to bake, let them sit at room temp for 15 minutes while the oven preheats. They might need an extra minute or two in the oven since they’re starting cold.

Q3: Can I freeze pigs in a blanket pull-apart bread?
Yes! Freeze them before baking – arrange on a baking sheet until solid, then transfer to freezer bags. When cravings hit, bake straight from frozen, adding 5-7 extra minutes. The texture stays perfect!

Q4: Help! My dough keeps unraveling!
Don’t panic! If your dough won’t stay wrapped, try these tricks: pinch the seams extra tight, use slightly chilled dough (not straight from the can), or brush a tiny bit of water on the edges before sealing – acts like edible glue!

Q5: Can I make these vegetarian?
Of course! Swap mini sausages for veggie dogs or even cheese sticks wrapped in dough. The garlic butter and Parmesan coating makes anything taste amazing!

Share Your Creation

Did your pigs in a blanket disappear as fast as mine always do? Snap a pic and share your masterpiece! I’d love to hear how your version turned out – drop a comment below or tag me on social. Happy baking, friends!

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