Deliciously cheesy, these sausages are a family Christmas tradition. Although they originally used biscuits – not modified fathead dough – for the “blanket” they are quite scrumptious both ways (I will be sharing the THM S version, not the traditional version).
We have been making these pigs in a blanket (traditionally wrapped in a flattened biscuit) as long as I can remember on Christmas morning. Growing up, we would all head to the kitchen to assemble them – the only meal we ever worked on as an entire family. We would drink hot cocoa while we worked, and then open our stockings after breakfast or while they baked. The rest of the day was spent opening presents and watching Christmas movies.
Even after I moved out and married, we continued this tradition. My husband and I still travel home for the holidays, and drive over to my parents house early each Christmas morning to help assemble the pigs in a blanket.
This will be my mom and my first Christmas doing Trim Healthy Mama – but there was no way we were going to cancel our tradition due to a diet change! To stay on plan during the holidays, I modified fathead dough to use instead of a biscuit – so we can have our cake and eat it too 😉 .
Fathead Pigs in a Blanket:
- 2 c mozzarella, grated
- 3 oz cream cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 c Trim Healthy Mama baking blend
- 1 egg
- 1 c cheddar, grated
- 12 sausage links, frozen
Preheat oven to 425
In a microwave safe bowl, combine the 2 c mozzarella and the cream cheese. Microwave for about a minute or until melted. Stir every 30 seconds to keep it from burning. I have a low powered microwave (700 watt), so it may take your microwave less time than it takes mine.
Add the seasonings, and mix well. Stir in the egg and baking blend – it’s a bit of an arm workout, but you should have a uniform “dough”.
Roll out the dough quite thin – about 1/4th of an inch thick. Using a biscuit cutter or a circular drinking glass (what I used) cut the dough into circles. Top each circle with a frozen sausage link (you could use thawed, but will likely need to reduce the baking time) and grated cheddar cheese. In the pictures, we used white cheddar.
Wrap the dough around the sausage and cheese. Less cheddar on the sausage makes this easier – they will still be cheesy due to the dough. Don’t be afraid to squish the dough to make it stay together. If they open up again, it’s not a big deal – they still taste delicious, they just don’t look quite as cute.
Place on a cookie sheet (you can line it with foil for easier clean up if desired) and bake for 10 minutes or until the bottom is browned. Enjoy!
Yield approximately 1 dozen