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Pigs in a Blanket

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

54 ServingsPrep: 45 min. Bake: 35 min.

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.
Featured Sponsor
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

2 of 2

Pigs in a Blanket (continued)

Directions (continued)

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.

Nutrition 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.