Pigs in a Blanket

Name: Pigs in a Blanket
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 54
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 794 grams bulk pork sausage; 114 grams cold butter; 54 servings Dijon mustard, optional; 375 grams all-purpose flour; 794 grams ground beef; 244 milliliters milk; 0 teaspoons pepper; 0 teaspoons salt; 103 grams shortening; 1 Tbsp sugar

Pigs in a Blanket takes approximately 1 hour and 20 minutes from beginning to end. One portion of this dish contains around 6g of protein, 11g of fat, and a total of 146 calories. This recipe serves 54. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, flour, butter, and a few other things to make it today. It works well as a hor d'oeuvre.

Instructions

In a large bowl, combine the flour, sugar and baking powder.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Shortening

Butter

Dough

Milk

Meanwhile, for filling, in a large bowl, combine the 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.

Ingredients you will need

Salt And Pepper

Beef

Meat

Pork

Equipment you will use

Bowl

On a floured surface, knead one portion of dough 8-10 times.

Ingredients you will need

Dough

Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Dough

Water

Place on greased racks in shallow baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until a meat thermometer reads 160°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Serve with mustard if desired.

Ingredients you will need

Mustard

Equipment

Ingredients

Servings:

2teaspoons

baking powder 794grams

bulk pork sausage 114grams

cold butter 54servings

Dijon mustard, optional 375grams

all-purpose flour 794grams

ground beef 244milliliters

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Fingerfood. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Banfi Rosa Regale Brachetto ( Split) with a 4.7 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.

Banfi Rosa Regale Brachetto ( Split)

The 2013 Rosa Regale Brachetto has a boquet of rasberries,strawberries and rose petals with a refreshing palate due to the crisp acidity and enticing taste of rasberries. Perfect for any occasion. A unique and festive sparkling wine, seductive apertif and elegant dessert wine. Pairs well with seafood, cheeses, spicy fare and chocolate. Serve Chilled.