I was re-watching a video of my friend Maangchi making Sausage Ppang (소세지빵), a Korean bakery staple made with a fluffy, slightly sweet yeasted dough. It has a hot dog wrapped inside and it’s cut to look like a flower or leaf. Toppings vary, but one of the most common is similar to Korean corn cheese with corn, onion, mayonnaise, mozzarella cheese, and green bell pepper or scallions. Everything melts together into what ends up becoming a pull-apart version of pigs in a blanket, great for an afternoon snack, party appetizer, or even a surprising school or al-desko lunch. I showed the video to my best friend Carson, who was in town visiting from Nashville. I asked him, “Do you think we could make this with store-bought crescent dough instead of a homemade dough?” He had no idea, but we ran to the kitchen to try. After two rounds of testing, these pull-apart corn cheese pigs in a blanket were born—and immediately devoured.
Glazed and Confused
This recipe surprisingly has a tie to meatloaf—the dish, not the band, but I would do anything for love…of pigs in a blanket. I was initially skeptical about drizzling ketchup on before baking, but it caramelizes slightly in the oven and reminds me of the sticky-sweet glaze on meatloaf. It might be worth mixing a little brown sugar with it next time I make them, which will probably be tomorrow. Honey mustard is a great dipping sauce, but these pigs in a blanket don’t really need a sauce thanks to the creamy, cheesy filling.
More Cheesy Recipes To Try
Cheesy Baked Hot Dogs Pupusas Cheesy Bread Burnt Cheese Tacos Hot Ham and Cheese Sliders
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. WATCH THIS! Watch Maangchi make the pull-aparts starting at the 8:50-minute mark in this clip. Did you love the recipe? Leave us stars below!
