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
Total TimePrep: 15 min. + rising Bake: 20 min. + cooling
- 8 frozen Texas rolls (2 ounces each), thawed
- 4 raisins
- 1 large 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 4x3-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.
Nutrition Facts1 each: 637 calories, 13g fat (1g saturated fat), 106mg cholesterol, 752mg sodium, 112g carbohydrate (12g sugars, 3g fiber), 19g protein.
Originally published as Porky's Sandwiches in Country Woman January/February 1998
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