Michael Louis Scott's Pigs in a Blanket Recipe

First make this biscuit recipe:

Fannie Farmer Baking Powder Biscuits updated for Cuisineart Machine with Dough Blade

Fannie Farmer Baking Powder Biscuits updated for Cuisineart Machine with Dough Blade

Blend in Cuisineart with Dough Blade: dry ingredients

Two cups of all-purpose flour

Three teaspoons Double-Action Baking Powder

One teaspoon salt


Blend into dry ingredients: shortenings;

Two tablespoons of olive oil

Two tablespoons of butter or margarine


Blend into above mixture: liquid ingredients;

Three fourths cup of milk

Add milk, little by little, until the dough is soft and light, but not sticky

(Flour differs so much that is impossible to tell exactly how much milk you need)

Turn out onto floured board.

Then roll the dough out to about 20 inches by 10 inches by .25 inches thick with a rolling pin

Lightly oiled or grease a cake pan

Cut the dough into 5 inch square, one at a time

Then place about 1.5 teaspoons of barbeque sauce spread out in the center three inch diameter area

Open a 5 ounce can of 7 Armour Vienna Sausages

Place one at a time in the center square of the 5 inch square dough, and fold the dough from both high and low sides over the sausage, so the barbeque sauce does not show or leak out, and crimp the ends shut, and then form the dough, so it looks like a small bun about 1.5 inches diameter by about 4 inches long

Place each of the seven in sausage rolls in dough with barbeque sauce inside in the cake pan, so they are adjacent to each other and not spaced apart.  There should be a little room on one side of the cake pan.

Take the eighth piece of dough and roll it out flat and thin in a triangle, and then roll it up from the wide bottom first, so it is shaped like a triangle like a croissant, and put it in the small remaining space on the side of the cake pan

Prick eat bun and the biscuit croissant about four times with a fork across the top crosswise

Then set a convection oven to 450 degree Fahrenheit, and bake them for about 15 minutes until, just slightly browned or about 18 minutes in a conventional oven.

Take them out of the oven, place them in the cake pan on a wire rack to cool.

Then as soon as they come out of the oven lightly spread a thin layer of butter or margarine on them, and let them cool a couple of minutes, since they will be hot inside.

Remover them with a small spatual to a plate or serving dish

They should be an enjoyable light meal for about two people, and with one of them getting a biscuit croissant instead of the extra "Pig in a Blanket".

One can also refrigerate any remaining ones since sausages need to be refrigerated in a flat Rubbermaid container, and eat them the next day after reheating them on the reheat cycle in a microwave oven in the flat rubbermaid container.  If one were going to refrigerate the whole patch, one should slightly under cook them a couple of minutes, because biscuits tend to dry out very quickly in a couple of days.