Pig Blankets
Posted
Sat, 08/21/04
I was toying around with the idea of making Pigs-in-a-Blanket for dinner, so I browsed the web for a good recipe. I found an interesting variation at That's My Home:
Pigs-in-a-Blanket
1 LB ground beef
Preheat oven to 400-degrees F. Mix ground beef, ground pork, two eggs, bread crumbs, nutmeg, paprika, curry, cayenne and salt. Knead by hand until well blended. Unfold the puff pastry sheets and cut at the seams. Cut each of the rectangles in half. You will now have twenty-four small rectangular pieces of puff pastry. In a small bowl, beat the remaining egg. Take a small handful of the ground meat mixture, form it with your hand into a small sausage and place in the middle of a piece of puff pastry. Fold the pastry in half and press the ends together firmly. Place on a cookie sheet lined with parchment paper and brush the top with some of the beaten egg. Bake for twenty-five minutes.
Note: You can keep the rolls in the fridge for up to two days. Rolls can be eaten cold or they can quickly be re-heated in the oven or microwave. If you wish to make only twelve rolls, you can freeze half the ground beef mixture and it will be ready for use the next time you need it. Recipe serves twelve (two pieces each).
The dish sounds dandy, but I wasn't in the mood for an involved procedure. Instead, I found a simple recipe for Pigs-in-a-Blanket at (of all places) Elliott's Fine Juices:
Pigs-in-a-Blanket
Stir Bisquick and milk together. Knead on a floured surface and pat into a 12-inch square. Cut into twelve (4x3-inch) pieces. Wrap each rectangle around a hotdog. Pinch to seal. Brush with melted butter. Bake at 325-degrees F for ten minutes.
I also pre-cooked several link sausages and used them in the "blankets" along with hot dogs. Wilbert likes his pig blankets just as they are, but I always have to dip mine in a bit of ketchup.
*Related Blog Post: Playing Catch-Up (07/27/12).
Tags: Appetizers;
Snacks
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