Boudins de maïs au fromage à tirer dans une couverture - delicemaison.com

Act as an expert content writer and SEO specialist, specializing in Recipes. Translate the entire English articles below into fluent, high-quality French. Ensure the translation is linguistically accurate, capturing the essence, tone, and intent of the original articles while making it feel like a naturally written French piece.

Organize the content using proper HTML structure. Incorporate semantic HTML tags such as

, and

where appropriate.

Additionally:
DO NOT add any titles or text other than what’s in the original article.
Follow all the SEO best practices when writing the article.
Don’t talk about Yourself or Your Experience. Don’t Self-reference. Don’t explain what you are doing

The article to translate:

Any version of “in a blanket” has never disappointed me. Pigs in a blanket are one of my all-time favorite foods, and in college, I did own Snuggies in a few colorways. Crescent dough and Lil’ Smokies are the nostalgic combination that I grew up enjoying, but I found out one late night that you can teach an old (hot) dog new tricks.

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.

Délice Maison / Ciara Kehoe

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.

Délice Maison / Ciara Kehoe

More Cheesy Recipes To Try

Pull-Apart Corn Cheese Pigs in a Blanket

Prep Time
20 mins

Cook Time
15 mins

Total Time
35 mins

Servings
6
to 8 servings

Yield
8 pull-apart pigs in a blanket

2 (8–ounce) cans store-bought crescent dough (sheets or rolls), like Pillsbury
8 beef hot dogs
1 cup mayonnaise (preferably Kewpie brand)
1 cup shredded mozzarella cheese (preferably whole milk)
3/4 cup chopped yellow onion (about 1 medium)
1 (15–ounce) can corn, drained or about 1 cup frozen corn, thawed
1 teaspoon sesame oil
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper
4 scallions, green parts only, thinly sliced
Ketchup, for drizzling (optional)
Honey mustard, for dipping (optional)

Preheat the oven to 400°F.

Line two sheet pans with parchment paper and set them aside.
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.

Délice Maison / Ciara Kehoe

Délice Maison / Ciara Kehoe

Délice Maison / Ciara Kehoe
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.

Délice Maison / Ciara Kehoe
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.

Délice Maison / Ciara Kehoe

Délice Maison / Ciara Kehoe
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.

Délice Maison / Ciara Kehoe
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!

Délice Maison / Ciara Kehoe

Délice Maison / Ciara Kehoe

Nutrition Facts (per serving)
675	Calories
51g	Fat
41g	Carbs
15g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	675
% Daily Value*
Total Fat 51g	66%
Saturated Fat 17g	84%
Cholesterol 84mg	28%
Sodium 1069mg	46%
Total Carbohydrate 41g	15%
Dietary Fiber 3g	11%
Total Sugars 12g
Protein 15g
Vitamin C 6mg	28%
Calcium 116mg	9%
Iron 2mg	12%
Potassium 386mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.