Light Holiday Recipe: Pigs in a Blanket
This lowfat dough is made with reduced-fat cream cheese to keep it moist and light. Can't find mini turkey sausages? Cut regular-size turkey hot dogs into thirds.
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Nutrition Score per serving (4 pigs in a blanket)
(4 pigs in a blanket) 204 calories
9 g fat
4 g saturated fat
21 g carbs
10 g protein
2 g fiber
63 mg calcium
2 mg iron
648 mg sodium.
Serves: 10
Prep Time: 5 minutes
Cook Time: 1 hour, 20 minutes
Ingredients
| 1 | cup whole-wheat pastry flour | |
| 1 | cup all-purpose flour | |
| 2 | teaspoons baking powder | |
| 1⁄2 | teaspoon baking soda | |
| 1⁄2 | teaspoon salt | |
| 2 | tablespoons cold unsalted butter, cut into 1∕2-inch cubes | |
| 1⁄4 | cup reduced-fat cream cheese | |
| 2⁄3 | cup lowfat buttermilk | |
| 1 | 14-ounce package mini smoked turkey sausages | |
| 1 | large egg | |
| 1 | tablespoon water | |
| 1 | teaspoon poppy seeds |
Instructions
Preheat oven to 375°F and line two baking sheets with parchment paper.
Add flours, baking powder, baking soda, and salt to a food processor. Pulse for 1 second five times. Add butter and pulse for 1 second eight times. Add cream cheese, turn on processor, and pour in buttermilk through the feed tube. Continue processing for 10 to 20 seconds or until mixed.
Transfer dough to a lightly floured surface and gather into a ball. Divide into two equal pieces and flatten into disks; wrap one disk in plastic and chill. (Both disks may be refrigerated for up to a day; let rest for 20 minutes at room temperature before rolling.) Lightly flour remaining disk and roll to a 1∕4-inch thickness.
Cut dough into 12 rectangles, each about 3 1∕2 by 1 1∕2 inches, then cut each rectangle in half diagonally to form 24 triangles. Place sausages on the short side of each triangle opposite the tip, roll up, and transfer to a baking sheet. Repeat with remaining ingredients (you may have extra dough).
In a small bowl, beat egg and water. Using a pastry brush, lightly coat dough with egg mixture; sprinkle with poppy seeds. Bake for about 12 to 14 minutes, switching positions of baking sheets halfway through. Cool for 5 minutes; serve with mustard, if desired.
Recipe courtesy of Julie O'Hara.
Get the light holiday recipe for potato soup, spa style >>
Go back to the light holiday recipes main page >>
Add flours, baking powder, baking soda, and salt to a food processor. Pulse for 1 second five times. Add butter and pulse for 1 second eight times. Add cream cheese, turn on processor, and pour in buttermilk through the feed tube. Continue processing for 10 to 20 seconds or until mixed.
Transfer dough to a lightly floured surface and gather into a ball. Divide into two equal pieces and flatten into disks; wrap one disk in plastic and chill. (Both disks may be refrigerated for up to a day; let rest for 20 minutes at room temperature before rolling.) Lightly flour remaining disk and roll to a 1∕4-inch thickness.
Cut dough into 12 rectangles, each about 3 1∕2 by 1 1∕2 inches, then cut each rectangle in half diagonally to form 24 triangles. Place sausages on the short side of each triangle opposite the tip, roll up, and transfer to a baking sheet. Repeat with remaining ingredients (you may have extra dough).
In a small bowl, beat egg and water. Using a pastry brush, lightly coat dough with egg mixture; sprinkle with poppy seeds. Bake for about 12 to 14 minutes, switching positions of baking sheets halfway through. Cool for 5 minutes; serve with mustard, if desired.
Recipe courtesy of Julie O'Hara.
Get the light holiday recipe for potato soup, spa style >>
Go back to the light holiday recipes main page >>
