Recipes Ingredients Meat & Poultry Beef Recipes Pull-Apart Pigs in a Blanket 3.0 (2) 2 Reviews By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on January 10, 2020 Rate PRINT Share Close Photo: Kirsten Francis Prep Time: 20 mins Total Time: 1 hr 40 mins Yield: 8 to 10 Serves No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a touchdown dipper with an extra kick, fill the ramekin with this spicy sriracha mayonnaise. Ingredients Unbleached all-purpose flour, for dusting 1 pound pizza dough, room temperature 10 all-beef hot dogs Extra-virgin olive oil, for brushing Grainy mustard and/or ketchup, for serving Directions On a lightly floured surface, roll dough into a 10-by-15-inch rectangle. Cut in half lengthwise, then crosswise into ten 5-by-3-inch pieces. Wrap each piece around a hot dog; pinch edges of dough to seal. Transfer to a parchment-lined baking sheet and freeze until firm, about 20 minutes. Preheat oven to 375°F; brush a 9-inch springform pan with oil. Place a 4-ounce ramekin in center of pan. Trim edges of wrapped hot dogs flat (discarding excess); cut each crosswise into thirds. Brush dough with oil and arrange in pan cut-sides up, spaced 1/2 inch apart. Cover with parchment-lined foil and bake until puffed and set, about 35 minutes. Uncover; continue baking until golden, 15 to 25 minutes more. Serve warm, with mustard or ketchup in ramekin. Originally appeared: Martha Stewart Living, January/February 2020 Rate It PRINT