Name: Pull-Apart Corn Cheese Pigs in a Blanket
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 (8-ounce) packages refrigerated crescent dough (sheets or rolls) -; 8 beef hot dogs -; 1 cup mayonnaise (preferably Kewpie brand) -; 1 cup shredded mozzarella cheese (preferably whole milk) -; 3/4 teaspoon kosher salt -; 2 teaspoons sugar -; 1/2 teaspoon ground white pepper -; 1 teaspoon sesame oil -; 3/4 cup chopped yellow onion (about 1 medium) -; 1 cup (8 ounces) corn kernels, frozen and thawed or canned and drained -; 4 scallions, green parts only, thinly sliced -; Ketchup, for drizzling (optional) -; Honey mustard, for dipping (not drizzling) (optional) -

Pull-Apart Corn Cheese Pigs in a Blanket

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pull-Apart Corn Cheese Pigs in a Blanket

1. 2 (8-ounce) packages refrigerated crescent dough (sheets or rolls) -

2. 8 beef hot dogs -

3. 1 cup mayonnaise (preferably Kewpie brand) -

4. 1 cup shredded mozzarella cheese (preferably whole milk) -

5. 3/4 teaspoon kosher salt -

6. 2 teaspoons sugar -

7. 1/2 teaspoon ground white pepper -

8. 1 teaspoon sesame oil -

9. 3/4 cup chopped yellow onion (about 1 medium) -

10. 1 cup (8 ounces) corn kernels, frozen and thawed or canned and drained -

11. 4 scallions, green parts only, thinly sliced -

12. Ketchup, for drizzling (optional) -

13. Honey mustard, for dipping (not drizzling) (optional) -

How to cook deliciously - Pull-Apart Corn Cheese Pigs in a Blanket

1. Stage

Preheat the oven to 400°F. Line two sheet pans with parchment paper and set them aside.

2. Stage

Wrap the pigs in their blankets: Unroll one sheet of crescent dough onto a cutting board. If it is divided into triangle-shaped rolls, press the seams together to seal it into one large rectangle. Cut the dough into even quarters—in half lengthwise and crosswise. On the center of each piece of dough, place one hot dog horizontally, wrap the dough over it and fold in both ends. Pinch the seams together and use your hands to roll the dough-wrapped hotdog to seal. Repeat with the remaining dough and hot dogs until you have 8 pigs in blankets. Space out 4 on each of your parchment-lined sheet pans—make sure to give them plenty of room to grow!—and set aside.

3. Stage

Make the corn cheese: In a medium bowl, mix together the mayonnaise, mozzarella, onion, corn, sesame oil, sugar, salt, white pepper, and almost all of the scallions. Reserve a tablespoon or so for garnish.

4. Stage

Shape the pigs in blanket: Working with one roll at a time, use kitchen shears or a sharp paring knife to cut a 1/4-inch slice crosswise at a 45-degree angle at one end of the pigs in a blanket. Do NOT cut all the way through—leave a bit of dough attached at the bottom. Lay and press the cut piece down onto the sheet pan. Like this, continue cutting 1/4-inch slices down the roll, pressing them down alternating right and left. It will look like a branch with leaves, vines, or flowers—however you want to nature-ize it in your mind. I get about 12 cuts per pigs in a blanket. WATCH THIS! Watch Maangchi make the pull-aparts starting at the 8:50-minute mark in this clip .

5. Stage

Add the topping: Spoon and spread about 1/2 cup of the corn cheese filling in the center of each pull-apart pigs in a blanket—most of the surface area should be covered. Drizzle ketchup on top, if you’d like a caramelized topping.

6. Stage

Bake: Bake for 15 minutes, until golden brown all around. To save yourself from burnt fingers, wait 5 minutes after baking before pulling apart…or grab a fork. Sprinkle the remaining scallions on top, and serve as is or with ketchup and mustard for dipping. Did you love the recipe? Leave us stars below!