RING OF PIGGIES
This charming plate of piggies looks like a holiday wreath when I drape fresh rosemary in the center. It's a cute display for merry get-togethers. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Unroll crescent dough and separate each tube into 8 triangles; cut 14 of the 16 triangles lengthwise into 3 triangles each. Place 1 sausage on the wide end of each smaller triangle; roll up tightly., Arrange 24 appetizers, point side down, in a 10-in. circle on a parchment-lined baking sheet. Place remaining appetizers in the center of the ring to form a 7-in. circle. Bake 16-18 minutes or until golden brown., Shape remaining 2 dough triangles into a bow; place on another parchment-lined baking sheet. Bake 10-12 minutes or until golden brown., Cool ring 5 minutes before carefully removing to a serving platter, placing bow on bottom. Garnish with rosemary sprigs.
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 181mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STUFFED PIGGIES
Yum! I made 2 pans of these last night. I especially love these the next day. Some things ( like chili ) just get better overnight! I hope you try them and enjoy as much as we do.. My photos
Provided by Cassie *
Categories Beef
Time 3h10m
Number Of Ingredients 20
Steps:
- 1. Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff. After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels. Use whatever method might work better for you.
- 2. Carefully remove hard center vein, for easier rolling of the cabbage.
- 3. Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
- 4. Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar. I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either. Pour a thin layer over the cabbage on the bottom of the casserole.
- 5. Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
- 6. Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
- 7. One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
- 8. Cover with remaining sauce. Cover with foil. If you have leftover meat, make small meatballs and place all around where you have room. Bake 2 - 2 1/2 hours at 325 degree F.
- 9. Note: I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top... This particular time I did...
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