Pigs in Blankets
I use turkey sausage, but some people like wieners too. Great for a potluck breakfast.
I use turkey sausage, but some people like wieners too. Great for a potluck breakfast.
- Carbohydrate 107.673750625001 g
- Cholesterol 364.1942775 mg
- Fat 133.364263756988 g
- Fiber 0.653333341743249 g
- Protein 96.1452063259179 g
- Saturated Fat 31.5126182772429 g
- Serving Size 1 1 Serving (1345g)
- Sodium 39678.8326869053 mg
- Sugar 107.020417283258 g
- Trans Fat 9.32206754757153 g
- Calories 1837 calories
Step-by-step
- Mix flour, salt, baking powder, and sugar in a bowl.
- Cut in margarine thoroughly.
- Add milk and stir just till it forms a ball around the fork.
- Turn onto a lightly floured surface and knead 14 times.
- Roll 1/4 inch thick.
- Roll cooked sausages from wide side to triangle point.
- Place on a greased cookie sheet.
- Bake at 425F for 15-20min or until light brown in colour.
Using standard wieners instead of pre-fried turkey sausage alters the moisture balance during baking because raw or cured links release different amounts of fat and water into the dough. When cutting margarine into the flour, sugar, salt, and baking powder, achieving a uniform sandy texture ensures the leavening agent distributes evenly before the two-thirds cup of milk activates the gluten network. Kneading the dough precisely fourteen times develops just enough structure to hold the filling without toughening the crumb, while rolling it to a quarter-inch thickness guarantees the exterior browns before the interior overcooks. Baking at 425 degrees Fahrenheit for fifteen to twenty minutes creates the necessary thermal shock for the baking powder to react fully, resulting in a light brown crust that yields cleanly to the bite. Overworking the dough during the initial mixing stage remains the primary error that turns these pastries dense and heavy rather than flaky and tender.
