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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 54 |
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This fun take on classic pigs in a blanket wraps up pork-and-beef logs in from-scratch pastry dough. Bet you can't eat just one! Cyndi Fynaardt, Oskaloosa, Iowa Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 cup shortening |
1/2 cup cold butter |
1 cup milk |
10 crushed zwieback or holland rusks (1-1/4 cups) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-3/4 pounds ground beef |
1-3/4 pounds bulk pork sausage |
dijon mustard, optional |
Directions:
1. In a large bowl, combine the flour, sugar and baking powder. 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.
2. 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.
3. On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter.
4. 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.
5. Place on greased racks in shallow baking pans. Bake at 350° for 35-40 minutes or until a meat thermometer reads 160°. Serve with mustard if desired. Yield: about 4-1/2 dozen.
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