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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

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
  • 1-3/4 pounds bulk pork sausage
  • Dijon mustard, optional

Nutritional Facts

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

Directions

  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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MY REVIEW
stasser 170321
Reviewed Jan. 10, 2012

"I found them to have alot of flavor"

MY REVIEW
valerie.h 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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