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Oven-Baked Pig Shots – Cheesy, Savory & Crowd-Pleasing Bites

These oven-baked Pig Shots are the ultimate bite-sized appetizer—crispy on the outside, creamy and cheesy on the inside, and packed with bold, savory flavor. Designed for easy baking and big impact, they’re perfect for game nights, family gatherings, or anytime you need a guaranteed crowd-pleaser that disappears fast. This version keeps everything simple and family-friendly while delivering that irresistible contrast of textures: a sturdy, savory base, a juicy filling, and a creamy, melty top. No complicated steps, no special tools—just straightforward prep and oven magic that turns a handful of ingredients into an appetizer everyone asks for again.
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Prep Time 10 minutes
bake time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Simple ingredients come together for bold appetizer flavor.
Base
  • 12 slices beef sausage or chicken sausage cut into thick rounds
Creamy Filling
  • 1 8-ounce block cream cheese, softened
  • ½ cup shredded cheddar cheese
Seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
Optional Garnish
  • Chopped green onions or fresh parsley

Equipment

  • Baking sheet
  • Parchment paper or wire rack
  • Mixing bowl
  • Measuring spoons
  • Knife
  • Spoon or piping bag
  • Optional but helpful:
  • Mini muffin pan (for extra stability)

Method
 

  1. Follow these steps for perfectly baked Pig Shots with a creamy center.
Step 1: Preheat the Oven
  1. Preheat oven to 200°C (400°F).
  2. Line a baking sheet with parchment paper or place a wire rack on top.
Step 2: Prepare the Base
  1. Arrange sausage rounds upright on the baking sheet.
  2. Press gently to create a shallow cup shape.
Step 3: Make the Filling
  1. In a mixing bowl, combine cream cheese, shredded cheddar, garlic powder, onion powder, and black pepper.
  2. Mix until smooth and creamy.
Step 4: Fill
  1. Spoon or pipe the creamy mixture into each sausage cup.
  2. Fill generously without overflowing.
Step 5: Bake
  1. Bake for 20–25 minutes, until sausage is cooked through and the filling is bubbly and lightly golden.
Step 6: Rest and Garnish
  1. Let rest for 5 minutes.
  2. Garnish with green onions or parsley if desired.
  3. Serve warm.

Notes

🧊 Storage & Reheating
Storage
Store leftovers in an airtight container.
Refrigerate for up to 3 days.
Reheating
Reheat in the oven at 180°C (350°F) until warmed through.
Avoid microwaving to keep the texture best.
Freezing
Freezing is not recommended due to the creamy filling.
🥄 Variations
Customize your Pig Shots easily:
Extra Cheesy
Add mozzarella or more cheddar to the filling.
Spicy Kick
Add paprika or black pepper to taste.
Herb Boost
Mix chopped herbs into the filling.
Mini Version
Use smaller sausage rounds for bite-size portions.
Chicken-Only
Use chicken sausage for a lighter flavor.
❓ 10 FAQs
Can I use chicken sausage instead of beef?
Yes, both work perfectly.
Do I need a muffin pan?
No, but it helps keep them upright.
Are these very rich?
They’re creamy and balanced, not heavy.
Can I make them ahead?
Assemble ahead and bake just before serving.
Will the filling leak out?
Not if you avoid overfilling.
Are these kid-friendly?
Yes, they’re mild and cheesy.
Can I double the recipe?
Absolutely—use a second baking sheet.
What cheese melts best?
Cheddar gives great flavor and melt.
How do I keep them crispy?
Bake on a rack so heat circulates.
Do they reheat well?
Yes, best reheated in the oven.
🏁 Conclusion
These oven-baked Pig Shots are everything a great appetizer should be—simple to make, fun to eat, and packed with savory, cheesy goodness. With minimal prep and big flavor payoff, they’re ideal for entertaining or anytime you want a no-fail snack that impresses.
Once you serve them, expect empty plates and plenty of requests for the recipe.