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Pigs in a Blanket Recipe

Pigs in a Blanket Recipe photo by Taste of Home

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This fun take on classic pigs in a blanket wraps up pork-and-beef logs in from-scratch pastry dough. Bet you can't eat just one! Cyndi Fynaardt, Oskaloosa, Iowa

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Pigs in a Blanket Recipe

Prep: 45 min. Bake: 35 min.

Yield: 54 Servings

45 35 80

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 cup shortening
1/2 cup cold butter
1 cup milk
10 crushed Zwieback or Holland rusks (1-1/4 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 pounds ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
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1-3/4 pounds bulk pork sausage
Dijon mustard, optional

Directions

In a large bowl, combine the flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine the Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs; set aside.
On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter.
Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling.
Place on greased racks in shallow baking pans. Bake at 350° for 35-40 minutes or until a meat thermometer reads 160°. Serve with mustard if desired. Yield: about 4-1/2 dozen.

Nutritional Facts 1 appetizer (calculated without mustard) equals 120 calories, 8 g fat (3 g saturated fat), 20 mg cholesterol, 106 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.

Originally published as Pigs in a Blanket in Taste of Home August/September 2008, p30

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Pigs in a Blanket

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Reviewed on Jan. 10, 2012 by stasser

I found them to have alot of flavor

Reviewed on Dec. 16, 2008 by valerie.h

The flaky dough is excellent -- instead of making the meat logs, I use three (10-link) packages of Brown & Serve turkey sausage from the freezer section. These are delicious!