Pigs in a Blanket
This lowfat dough is made with reduced-fat cream cheese to keep it moist and light.
- 1 whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 cups 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
- Preheat oven to 375 degrees 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.
Per serving: 195 kcal cal., 7 g fat (3 g sat. fat), 563 mg sodium, 2 g fiber, 1 g sugar, 12 g pro., 103 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet