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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8444 Calories from Fat 5596

% Daily Value*

Total Fat 625 g962.2%

Saturated Fat 249.3 g1246.3%

Trans Fat 13.5 g

Cholesterol 1562.8 mg520.9%

Sodium 6857.1 mg285.7%

Total Carbohydrates 413 g137.7%

Dietary Fiber 23.4 g93.7%

Sugars 54.4 g

Protein 302 g603.9%

Vitamin A 101.5% Vitamin C 42.3%

Calcium 140.2% Iron 193.5%

*Based on a 2000 Calorie diet

Pigs In A Blanket Recipe