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  All purpose flour 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Cold butter 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Rusks 10 , crushed (Zwieback / Holland)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground beef 1 3⁄4 Pound
  Bulk pork sausage 1 3⁄4 Pound

In a large bowl, combine the flour, sugar and baking powder.
Cut in shortening and butter until the 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 the Zwieback crumbs, salt and pepper.
Crumble the beef and pork over the mixture and mix well.
Shape rounded tablespoonfuls of meat mixture into 3-in.logs.
On a floured surface, knead one portion of the dough 8-10 times.
Roll the dough to 1/8-in.thickness; cut with a floured 3-in.round cutter.
Place one log in the center of each circle.
Brush the edges of dough with water; fold dough over filling and pinch the edges to seal.
Reroll scraps.
Place on greased racks in shallow baking pans.
Bake at 350° for 35-40 minutes or until meat is no longer pink.

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Pigs In A Blanket Recipe