Piggywraps Recipes

PIGGY ROLLS

Piggy Rolls image

Pigging out: Making dinner rolls can be a family affair when you start out with store-bought bread dough. Everyone will love forming these adorable edible pigs.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 8 rolls

Number Of Ingredients 6

Ingredients

Nonstick cooking spray
1 pound frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough
2 tablespoons milk
1 large egg
Pinch kosher salt
16 black sesame seeds

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
Beat together the milk, egg and salt in a small bowl.
Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

PIGGY IN A BLANKET

Piggy in a Blanket image

This recipe is a hit at most parties as an appetiser and always is much appreciated and the recipe asked for immediately. I got this recipe from a friend of my Mum(Aunty Doris). Cannot predict the number of servings as they disappear very quickly and people can down quite a few of these

Provided by Girl from India

Categories Meat

Time 40m

Yield 20-22 Rolls

Number Of Ingredients 13

Ingredients

1 kg beef, undercut (cut into around 20-22 strips against the grain and tenderised by beating with a tenderiser so that t)
2 tablespoons soya sauce
2 tablespoons Worcestershire sauce
2 tablespoons oyster sauce
3 cloves garlic, minced
1 teaspoon black pepper
salt
2 potatoes, halved and then cut into strips
2 tomatoes, cut into strips
5 green chilies or 1 green pepper, cut into strips (the latter option for folks who don't like spice)
2 slices bacon, cut into strips
kitchen twine
2 red chilies

Steps:

Marinate the meat in the sauces, garlic, salt and pepper for atleast an hour.
Spread the strips of meat on a flat surface and place a strip each of the tomato, potato, chilli/ pepper and bacon Roll the meat to hold the filling and tie with a pc of twine Do this with all the meat Place all the meat rolls in a wok and add the red chillies HEat on high for 5 mins and then simmer for 15- 20 mins till the meat is cooked Uncover and cook on med high till most of the liquid evaporates and stir so that the thick sauce that remains coats all the rolls so that they seem moist Serve on a platter after removing the twine tying each roll.

Nutrition Facts : Calories 369.9, Fat 35.9, SaturatedFat 14.9, Cholesterol 50, Sodium 189.2, Carbohydrate 6.5, Fiber 0.9, Sugar 1.5, Protein 5.3

PIGGY PUFFS

Piggy Puffs image

Make and share this Piggy Puffs recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb bacon, finely chopped
1/2 ounce unsalted butter
1/2 ounce flour
6 ounces puff pastry
4 -6 tablespoons milk
black pepper
grated nutmeg
1 egg, beaten

Steps:

Preheat the oven to 425°F, roll out the pastry to ¼-inch thickness and divide into 8 squares.
Melt the butter in a saucepan, add the bacon and fry gently until it is lightly coloured, and then add the flour and cook for 1 minute, stirring.
Gradually add the milk little by little, stirring all the time, until the mixture boils and thickens.
Cook for 1 minute and then add the pepper and nutmeg.
Place a spoonful of this mixture on the pastry squares, dampen the edges with a little beaten egg and fold over to form triangles.
Press the edges well together and knock up the edges with the back of a knife.
Put the parcels on a lightly greased baking sheet, brush the top of each with a little beaten egg and bake for 15-20 minutes until golden brown and risen.
Transfer to a wire rack and leave to cool.

Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.9, Cholesterol 81.9, Sodium 367.7, Carbohydrate 22.9, Fiber 0.7, Sugar 0.4, Protein 8.9

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