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Pigs in a Blanket with Homemade Pastry Dough

 Pigs in a Blanket with Homemade Pastry Dough
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
  • 1-3/4 pounds Jimmy Dean® Premium Pork Sausage Roll
  • Dijon mustard, optional

Directions

  • 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.
  • 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.

2 of 2

Pigs in a Blanket with Homemade Pastry Dough (continued)

Directions (continued)

  • 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.
  • 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 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.