Cheesy Pigs-in-a-Blanket

When Mike and I got married, we were 1 of 5 young couples from our church who got married that year.  As you can imagine, there was a great deal of excitement and busyness as most of us were good friends and involved in aspects of each others weddings. 

The first couple to get married recently had a baby.  I was blessed to be able to host a baby shower for my friend Jodi, just a couple weeks before her baby girl was born.  It was an exciting time for us girls because this is the first baby in our group of friends.  We were able to gather a small group of friends to enjoy a brunch together to celebrate this new life.

I was in my element planning this shower as I was in charge of providing the majority of the food.  My best friend, Alecia, and I put a lot of thought into the food, decorations, and games.  We had a great time of food, fun, and fellowship.

Our menu included:
Cinnabon Copy-Cats
Egg Muffins
Fresh fruit salad
Cheesy Pigs-in-a-Blanket (recipe below)
5 Minute Fudge
Streusel Topped Blueberry Muffins
Baby Funfetti Cakes (recipe coming Friday!)

Cheesy Pigs-in-a-Blanket

Makes 24

You will need:
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 cheesy sausage links

1.  Add 2 cups of the flour, baking powder, salt to the bowl of a food processor. Pulse just to combine.

2.  Add the shortening and pulse until the mixture resembles coarse crumbs.

3.  Dump the mixture into a large bowl and stir in cheese until just combined.

4.  Add the cream and stir until the dough forms a ball.

5.  Turn the dough onto a lightly floured surface and knead until smooth.

6.  Roll the dough into a rectangle about 15" by 10".  You can add a little more flour to keep the dough from sticking, if necessary.

7.  Brush the dough all over with the egg. This will help to keep the dough and the sausage together.

8.  Cut the dough into 6 5" squares.  (Cut in thirds the long way, then in half the short way.)

9.  Place the remaining 1/4 cup flour in a shallow dish.

10.  Pat sausages dry with a paper towel and then roll them in the flour, shaking off any excess.

11.  Place the sausage at the edge of a dough square.  Then roll the dough around the sausage, pinching at the seam.  Repeat with remaining sausages.

12.  Cut each dough-covered sausage into 4 equal pieces and place on a parchment-lined baking sheet.

13.  Place the baking sheet in the freezer for 30 minutes to let the pigs get firm.  (At this point you can proceed to bake them, or transfer them to a freezer safe bag and freeze up to 1 month.)

14.  Bake frozen pigs at 425 degrees for 20-25 minutes, until the biscuits are lightly browned.

Cool slightly before serving.  Serve with ketchup for dipping, if desired. (I prefer mine plain!)

Source:  Tracey's Culinary Adventures