PIG IN THE BLANKETS
I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! (Serving size is two pigs, or approx. 15 servings per recipe.)
Provided by Duane and Ginger Va
Categories Breakfast
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Divide sausage, forming 30 to 36 "Pigs".
- (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
- Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
- Mix in milk, form into smooth ball.
- Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom.
- Do not pinch ends shut. Prick top of each "pig" with a fork.
- Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
- May be frozen up to 4 months.
Nutrition Facts : Calories 501.5, Fat 39, SaturatedFat 11.8, Cholesterol 54.9, Sodium 1350.4, Carbohydrate 22.8, Fiber 0.7, Sugar 0.1, Protein 14.2
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