The first time we made this recipe, we packed in about 60 mini hot dogs; the second time, 30; the third, 45. Lesson learned: It depends on who is cutting the pizza dough! If you cut bigger pieces of pizza dough, you'll need less hot dogs, and the dough will puff more.
Just want regular 'ole pigs in a blanket? We've gotchu.
Advertisement - Continue Reading Below
- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 25 mins
Ingredients
Cooking spray
- 6 tbsp.
melted butter
- 1 tsp.
Italian seasoning
- 1 tsp.
garlic powder
Pinch kosher salt
Pinch crushed red pepper flakes
All-purpose flour
- 1
tube Pillsbury pizza dough
- 2
(12-oz.) packages cocktail weiners
Dipping sauces
Marinara, warmed
Mustard
Ranch
Directions
- Step 1Preheat oven to 400°. Grease inside of a 8” springform pan with cooking spray. In a small bowl, whisk together butter, Italian seasoning, and garlic powder. Season with salt and pepper flakes.
- Step 2On a lightly floured surface, unroll pizza dough and cut into 1”-x-2” rectangles.
- Step 3Brush top of each with butter mixture, then wrap each cocktail weiner in pizza dough and pinch seam shut.
- Step 4Place pigs in blanket standing upright in springform pan. They should be snug, but not too tightly packed together. (Otherwise dough won’t bake!) Brush top with remaining melted butter mixture.
- Step 5Bake until golden, 50 to 55 minutes.
- Step 6Let cool for 10 minutes before removing from pan.
- Step 7Serve warm with dipping sauces.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below