Pig In A Blanket Pull A Part

In honor of today being “National Hot Dog Day,” I wanted to honor my all-time favorite food. When someone asks me what my last meal would be, I do not hesitate in my response. I would choose hotdogs, more specifically Coney dogs. There is something unbeatable about a hotdog on a fluffy bun, preferably with poppy seeds.

When I was a kid, my first adventure in the kitchen was microwaving hotdogs. I know it’s not an exciting first, but it lead me to more experiences that made me love to cook.

There was something about hotdogs that I loved. It didn’t matter the brand (it matters to me now); I even loved concession stand hotdogs. Remember as a kid going to Little League baseball games, and the mothers operated the concession stand? There was always a crockpot full of hotdogs. I can see it now.

When I turned 21, I remember heading downtown Indianapolis to the bars with my friends. I was never one for the bar scene and would rather be in bed by 10 pm on a Saturday, but I would always go.
Their motivation for staying up almost all night, going from place to place, was drinking. But, I went because I loved the end of the night. So, around 2 am, with my friends very drunk, we would leave the last bar. On the side walls outside the club, there were always hotdog carts.
We would stand in line with all the other drunk people and order a water bloated dog that had been sitting in hot water for hours. I have heard that the holding water of an average hotdog cart has more bacteria than pond water.
I know that sounds gross, but it never changed my willingness to hang out in loud, crowded, smoky bars for a late-night hotdog.

All these years later, I still love a good hotdog. Portillo’s is my choice for a great hotdog,

This recipe was created from my love for hotdogs. My Pig In A Blanket Pull A Part is a crowd-pleaser, the buttery crust wrapped around good quality hotdogs and dipped in whole grain mustard can not be beaten, and the good news is, you do not need to put up with a bunch of your drunk friends at 2 am to have it. Enjoy!

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Pigs In A Blanket Pull A Part

Making a great appetizer has never been so easy. Impress your guests with these 3-ingredient pull-apart hot dogs wrapped in frozen dough.

Course Appetizer

Cuisine American

Keyword dougbakes.com, pig in a blanket pull apart

Prep Time 20 minutes

Cook Time 35 minutes

Servings 8 people

Ingredients

• 2 packs hotdogs
• 1 package frozen dough balls, thawed to room temperature
• 2 tablespoons butter, melted

Instructions

1. spray a 9" spring form pam with non-stick spray and set aside.

2. cut each hotdog into three equal pieces

3. Flatten each dough ball and using a sharp knife, cut into thirds

4. stretch a piece of dough so it covers the center of the hotdog, taking care not to cover the top...so the end of the hotdog is visible.

5. fill the pan with the wrapped hotdogs standing on end. The hotdogs should be snug.

6. Brush the hotdogs with melted butter and bake for 35-40 mins until the dough is a medium brown.

7. Remove from the oven and cool 10 minutes before removing it from the pan. Enjoy!