Whether you’re hosting a game night, watching football, or having a bonfire, these Pull-Apart Chili Dog Pigs in a Blanket are the perfect appetizer for any fall party.
I have to admit, I’m not a football girl. Unless we’re talking about American soccer, which is a different story. I do, however, love football food. If you ever invite me over to watch a game I’ll likely attend only on the assumption that you’ll feed me nachos.
Better yet, serve me these Pull-Apart Chili Dog Pigs in a Blanket and an ice-cold beer, please?
Ingredients & Subs
For the Pigs in a Blanket
1 12-oz package cocktail franks
2 tubes refrigerated crescent roll dough
2 cups shredded cheddar cheese
1/2 cup diced white onion
1 large egg
For the Chili Dog Sauce
1 pound ground beef
⅓ cup water
5 ounces canned tomato sauce
½ cup ketchup
2 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
½ teaspoon onion powder
1 dash Worcestershire sauce
How to Make
For the Pigs in a Blanket
Preheat oven to 375°F and line baking sheet with parchment paper. Unroll the dough and cut each triangle in half lengthwise to create 2 skinnier triangles. Place about 2 teaspoons shredded cheddar on each wide end of the dough, followed by 1/2 teaspoon of onion.
Place one frank on top and then roll up and arrange on the prepared sheet in two concentric circles, making sure the dough on both circles touches.
Beat egg with 1 tbsp water and brush over dough. Bake until golden brown, 18 to 22 min.
For the Chili Dog Sauce
While the pigs are baking, make the chili dog sauce. Place ground beef in a large saucepan with water and breaking apart the meat with a wooden spoon. You want the beef to be in tiny pieces.
Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a simmer and cook over medium heat until the chili has thickened slightly and the beef is fully cooked for about 20 minutes. You want the sauce to be a scoop-able consistency for the pigs.
Serve the chili dog sauce in the middle of the pull-apart pigs in a blanket.
More Appetizer Recipes You’ll Love!
Slow Cooker Fiesta Ranch Snack Mix
Blue Cheese and Walnut Stuffed Mushrooms
Creamy Black Bean and Green Chili Dip
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Pull-Apart Chili Dog Pigs in a Blanket
Ingredients
For the Pigs in a Blanket
- 1 12-oz package cocktail franks
- 2 tubes refrigerated crescent roll dough
- 2 cups shredded cheddar cheese
- 1/2 cup diced white onion
- 1 large egg
For the Chili Dog Sauce
- 1 pound ground beef
- ⅓ cup water
- 5 ounces canned tomato sauce
- ½ cup ketchup
- 2 ½ teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon white sugar
- ½ teaspoon onion powder
- 1 dash Worcestershire sauce
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper. Unroll dough and cut each triangle in half lengthwise to create 2 skinnier triangles.
- Place about 2 teaspoons shredded cheddar on each wide end of dough, followed by 1/2 teaspoon of onion. Place one frank on top and then roll up and arrange on prepared sheet in two concentric circles, making sure dough on both circles touches.
- Beat egg with 1 tbsp water and brush over dough. Bake until golden brown, 18 to 22 min.
- While the pigs are baking, make the chili dog sauce. Place ground beef in a large saucepan with water and breaking apart the meat with a wooden spoon. You want the beef to be in tiny pieces. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a simmer and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes. You want the sauce to be a scoop-able consistency for the pigs.
- Serve the chili dog sauce in the middle of the pull apart pigs in a blanket.
Notes
See the blog post above.
