Chicago Pull-Apart Venison Pigs in a Blanket
The perfect appetizer for any party.
Servings: 8 people
Equipment
- 8" Springform Cake Pan if you don't have this like me, I used a regular 8" cake pan
- Pizza Cutter optional but makes life easier
- Rolling Pin
Ingredients
- cooking spray to lightly coat your pan
- all purpose flour enough to coat your surface
- 1 13.8oz pizza dough refridgerated
- poppy seeds
- onion powder
- garlic powder
- cane syrup optional
- 1.5 T salted butter melted
- 8 venison hotdogs cut in 1/3 to make 24 total
Toppings
- yellow mustard
- chopped dill pickles I used dill pickle relish
- Chicago style relish my store did not have this, but if you can find it, use it!!
- sport peppers I used chopped pepperoncini peppers
- 1 small tomato chopped
- poppy seeds
- small onion chopped
Instructions
- Preheat oven to 400°F.
- Lightly grease your pan.
- Lightly flour your surface and unroll your pizza dough. Lightly sprinkle the top of the dough with flour and roll out your dough. Cut 24 equal slices. I made mine into triangles, but rectangles work just fine.
- If using cane syrup, drizzle the surface. I lightly did this but this is totally up to you. Sprinkle with poppy seeds, onion powder, and garlic powder. Again, this is up to you. Season with your heart.
- Take a slice and wrap a hot dog slice with the non seasoned side touching the hot dog...i.e. seasoned side facing out. Put the pigs in a blanket standing upright in the pan (like you see in the photo). Repeat until the pan is filled.
- Before I put it in the oven, I like to drizzle the top with more cane syrup and more poppy seeds.
- Bake for 15 minutes. Brush the melted butter over the pigs in a blanket.
- Continue baking for another 15-20 minutes or until the bread is golden brown.
- Drizzle with mustard and top with your favorite toppings. ENJOY!