I was toying around with the idea of making Pigs-in-a-Blanket for dinner, so I browsed the Internet for a good recipe. I found an interesting variation at the web site That’s My Home:

Pigs-in-a-Blanket

1 lb. ground beef

1 lb. ground pork

3 eggs, divided

4 oz. plain bread crumbs

2 t. nutmeg

2 t. paprika

2 t. mild curry

1 t. cayenne pepper

1 t. salt

2 packages (17.3 ounces each) puff pastry sheets

 

Preheat oven to 400°F. Mix ground beef, ground pork, 2 eggs, bread crumbs, nutmeg, paprika, curry and 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 24 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 this 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 25 minutes. You can keep the rolls in the fridge for up to 2 days. Rolls can be eaten cold or they can quickly be re-heated in the oven or microwave. If you wish to make only 12 rolls, you can freeze half the ground beef mixture and it will be ready for use the next time you need it. Serves 12, two pieces each.

The dish sounds dandy, but I wasn’t in the mood for such an involved procedure. Instead, I found a simple recipe for Pigs-in-a-Blanket at (of all places) Elliott’s Fine Juices web site:  

PIGS IN A BLANKET

2 C. Bisquick®

½ C. cold milk

12 hot dogs

2 TBS melted butter

 

Stir Bisquick® and milk together. Knead on a floured surface and pat into a 12-inch square. Cut into 12 (4 x 3-inch) pieces. Wrap each rectangle around a hotdog. Pinch to seal. Brush with melted butter. Bake at 325ºF for 10 minutes.

I also pre-cooked several link sausages and used them in the “blankets” along with hot dogs. My husband likes his pig blankets just as they are, but I always have to dip mine in a bit of ketchup.