Healthy Pigs in blanket

2  cups		all-purpose flour
1  tablespoon		brown sugar
2  teaspoons		baking powder
1  teaspoon		baking soda
1/2  teaspoon		garlic powder
1/4  teaspoon		paprika
1/4  teaspoon		freshly ground black paper
4  tablespoons		Butter
3/4  cup		Greek Yogurt
1  cup		Water
1		egg, beaten
8  ounces		pork

Tip: Click on the ingredient links to learn the nutritional information for all the Healthy Pigs in blanket ingredients. The serving size for any ingredient in Healthy Pigs in blanket may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the over to 400ºF. Grease a large baking sheet or cover it with parchment paper. Sift the dry ingredients (flour through ground black pepper) into a mixing bowl. Using your hands, rub the butter pieces into the dry ingredients until mixture is crumbly. Then, make a well in the dry ingredients and add the Greek yogurt and 1/2 cup of water. Using your hands, slowly bring the dry ingredients into the well, mixing it with the liquids until you can form a round ball of dough (much like making fresh pasta dough if you’ve done that before). Try not to “over mix” the dough, but do add more water if it feels dry or some stubborn flour won’t mix in. Add more flour if it gets to wet and sticky. When the dough reaches the right consistency, let it sit for 3 minutes.

Sprinkle a your counter or cooking surface with flour, sprinkle the dough ball with flour, and then roll it out into a 15 by 7-inch rectangle, that is about 1/4-inch thin. Note: If you’re like me, it’s impossible to roll a ball of dough into a perfect rectangle. So use a knife or dough cutter to trim the edges to make those right angles. Then, begin to cut rectangle into thirds horizontally. Next slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles. Or if none of this makes sense, cut the dough to look like those Pillsbury croissant triangles.

Now for the fun part. Make sure you have your beaten egg ready in a bowl and a pastry brush. And one at a time, brush a triangle with some egg. Place a pork bite on one edge of the triangle and then roll it up, so that the “croissant” trangle wraps over itself. Place the finished Pig in Blanket pointy side down on the cookie sheet. Continue until you’ve used up all your traingles. Then, if you have leftover dough and pork bites, reform a dough ball and repeat all the rolling, triangle-ing, and pork stuffing again until you’re all out of pigs or blankets or both.

Bake your piggies for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack or serving dish. Perfect dipping sauces include sodium-free honey mustard, sodium-free ketchup