Brian's Pigs in a Blanket

These are not your traditional Pigs in a Blanket. Not the hamburger mixture wrapped in cabbage & cooked in a tomato broth, nor are they a wiener wrapped in biscuit or crescent roll dough. Nope! These little boogers are one of my husband's favorite meals and/or snacks. They are, however, not one of my favorite things to make, simply because I struggle with part of the recipe. You see, these little piggies are browned hamburger "logs" (or you could use sausage links, ground sausage, Italian sausage, etc), that are wrapped in pie crust dough, then baked until the pie crust is golden brown. He loves them!! I can not make a homemade pie crust to save my life!! I've tried at least 4 or 5 different versions of pie crust recipes over the last 17 years, and I always end up frustrated & mad!! So I usually opt for the store bought version. I usually buy a store brand if available, but Pillsbury ready to bake pie crusts will work too!! Or if you are gifted in the pie crust making area, by all means, make your own!! It will make the recipe much cheaper!! Anyway.....

Brian's Pigs in a Blanket

1lb. ground beef (I try to use ground sirloin if I can get it cheap or from the mark down bin)
salt & pepper, to taste
1tsp. Emeril's Original Essence (or a seasoned salt)*
double pie crust (I use store bought)

Mix above ingredients all together, and form the burger mixture into 2-3" long logs, that are approximately 1/2" in diameter. Cook hamburger logs until browned on all sides & cooked through. Remove from pan, onto paper towel lined plate to cool slightly.

Preheat oven to 375*. Remove pie crust from wrapper, and roll pie crust to approximately 1/8" thickness, on a lightly floured surface. Using a knife (any kind will do) cut pie crust into 3-4 inch squares. You will have scraps of pie crust. Place hamburger log onto square and roll up, folding the edges if necessary, and place onto ungreased baking sheet. Once all logs are rolled, bake for about 10-12 minutes or until crust turns golden.

Makes: approx. 15-18 piggies :o)
* You could use any seasonings you'd like: Italian, Mexican, fresh herbs, etc. This is just what I usually use. I've also used 4/S salt from Penzey's Spices!! It's yummy!

Notes:
I usually double this recipe, so Brian will have enough for his lunch for a day or so; or when he wants/needs a snack. This is an extremely frugal recipe, and could be easily tweaked to make the hamburger stretch farther. I usually serve this with a big green salad and/or rice pilaf.
What do you do with all your pie crust scraps? Well, I usually roll them out into a big sheet of dough, place on baking sheet, and then sprinkle cinnamon & sugar on it, and bake until golden & flaky!! My whole family loves this, and it makes a nice easy & frugal dessert. I like to add a freshly sliced Granny Smith apple, on the side,  to go with my cinnamon sugar crust...it's delicious!!