Pigs in a Blanket with Homemade Pastry Dough Recipe
Pigs in a Blanket with Homemade Pastry Dough Recipe photo by Taste of Home
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Pigs in a Blanket with Homemade Pastry Dough Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES:54 servings
TOTAL TIME: Prep: 45 min. Bake: 35 min.
MAKES: 54 servings


  • 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
  • 1-3/4 pounds Jones Dairy Farm All Natural Pork Sausage Roll
  • Dijon mustard, optional

Nutritional Facts

1 each: 120 calories, 8g fat (3g saturated fat), 20mg cholesterol, 106mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 5g protein.


  1. In a large bowl, combine 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.
  2. Meanwhile, for filling, in a large bowl, combine 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.
  3. Preheat oven to 350°. 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.
  4. 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.
  5. Place on greased racks in shallow baking pans. Bake 35-40 minutes or until a meat thermometer reads 160°. Serve with mustard if desired. Yield: about 4-1/2 dozen.
Originally published as Pigs in a Blanket in Taste of Home August/September 2008, p30

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stasser User ID: 6446330 170321
Reviewed Jan. 10, 2012

"I found them to have alot of flavor"

valerie.h User ID: 3021373 126490
Reviewed Dec. 16, 2008 Edited Jul. 27, 2010

"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!"

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