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Porky's Sandwiches

 Porky's Sandwiches
Your family will "squeal" with delight when they see the rolls for their sandwiches. Just add your favorite sandwich fixings!—Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
2 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling


  • 8 frozen Texas rolls (2 ounces each), thawed
  • 4 raisins
  • 1 egg, beaten


  • For each sandwich, press two rolls together and flatten into a 5-in.
  • circle for the head. Place on a greased baking sheet. Form two rolls
  • into 4-in. x 3-in. rectangles; cut in half diagonally to make two
  • triangles. Referring to photo above, press short side of triangles
  • into top of head and fold over for ears. Cut remaining rolls into
  • four pieces; form two pieces into teardrops. Cut and shape to form
  • hooves (see Fig. 4); position under head. Roll third piece into a
  • 6-in. rope for the tail; place between ears. Form last piece into a
  • flat circle for the snout. Cut out nostrils with a drinking straw
  • and position on face. Add raisins for eyes. Cover with plastic wrap
  • that has been sprayed with cooking spray. Let rise in a warm place
  • until doubled, about 30 minutes. Widen nostrils again with the
  • straw. Brush with egg. Bake at 350° for 20 minutes or until
  • golden brown. Cool. Slice horizontally; fill with the choice of
  • sandwich ingredients. Yield: 2 sandwiches.
Nutritional Facts: 1 serving (1 each) equals 637 calories, 13 g fat (1 g saturated fat), 106 mg cholesterol, 752 mg sodium, 112 g carbohydrate, 3 g fiber, 19 g protein.