Ingredients
1 can store bought refrigerated pizza dough
12 wieners, cut in half or 24 cocktail sausages
1 Tbsp (15 mL) butter, melted
Cheesy Mustard Dipping Sauce
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) shredded sharp cheddar cheese
1/2 tsp (2 mL) dry mustard powder
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper

Directions
Preheat the oven to 375°F (190°C).
Line baking pans with parchment paper.
Unroll the can of pizza roll dough into a 9 x 13-inch (22 x 33 cm) rectangle. With a pizza cutter, cut into 24 squares.
For eyes and ears: Cut off one end of the wiener and then cut the end into
four pieces.
Poke two holes in the cut end of the wiener for the snout.
Top each dough square with a cocktail wiener. Wrap around the wiener,
leaving the snout exposed. Firmly press edges to seal, and roll into a ball.
Making sure not to seal the snout opening.
Repeat with remaining dough and wieners.
Gently press the ears and eyes into the dough above the snout.
Place the pigs in a blanket on the baking sheet and brush with butter. Add
any toppings if desired.
Bake 12-15 minutes or until golden brown. Serve immediately with dipping sauce.
To Make the Dip:
In a medium saucepan or skillet, melt butter over medium heat. Whisk the flour into melted butter. Cook and stir for about a minute. Slowly add the milk to the roux, whisking constantly. Reduce heat to low, whisking constantly until the mixture thickens.
Sprinkle cheese over the sauce, whisking until it melts. Add mustard powder, garlic powder, salt and pepper to cheese sauce. Mix thoroughly and serve.

Servings 24
Prep Time 35 Min
Cook Time 25 Min

Recipe and photo compliments Sask Pork

Find more delicious recipes at saskpork.com