Little Smokies in a Blanket Charcuterie Board
Ingredients
Little Smokies in a Blanket
- Cooking spray
- 6 Tbsp. melted butter
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- Pinch kosher salt
- All-purpose flour, for dusting the board
- 1 14 oz. tube refrigerated pizza dough, roll out and cut into 60 pieces
- 24 oz. package cocktail wieners, little smokies (or 2 12 oz. packages)
- 1 cup Sharp cheddar white cheese, grated
DIPPING SAUCES
- Marinara, warmed
- Mustard
- Ranch
Charcuterie board
- Springform Wrapped Sausage Bites
- Broccoli
- Ranch dressing
- Light queso dip
- Ketchup and mustard
- Specialty mustard, we buy _____ at Trader Joe’s
- Terra Real Vegetable Chips
- Mini whole peppers
- Pepperoncini
- Cauliflower
- Cucumber
- Snap peas
- Salami
- Cheese slices
- Crackers
Instructions
- Preheat oven to 400°. Grease inside of an 8 or 9-inch springform pan with cooking spray.
- In a small bowl, whisk together butter and seasoning; add in salt.
- On a lightly floured surface, unroll pizza dough (slightly rolling to make 60 rectangles). Cut into 1”-x-2” rectangles, 5 x 12.
- Brush top of each with butter mixture, then wrap each cocktail wiener in pizza dough and pinch seam shut.
- Place wrapped sausages standing upright in springform pan. They should be snug, but not too tightly packed together. (Otherwise dough won’t bake!) Brush top with remaining melted butter mixture. Sprinkle with cheese.
- Bake until golden, 40-45 minutes, or until golden brown.
- Let cool for 10 minutes before removing from pan.
- Serve warm with dipping sauces on a large charcuterie board.
- Place the plate of sausages in the center of a charcuterie board. Lay down broccoli around it, then place the rest of the foods on the board.
- Fill small bowls with dipping sauces (mustard, bbq sauce, etc.)
- Serve while the sausages are hot!