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Pigs in a Blanket

This  cottage cheese pastry is one I have used in the past for sweet rolls...specifically Orange Glazed Cheese Pastries.  But I discovered it is also a great pastry for savory appetizers.  Wee sausage rolls make a yummy appetizer served with a mustard dipping sauce, pickles and cheese. 

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter, cold
  • 1 cup creamed cottage cheese
  • 1 package (500 grams / 1 pound)  cocktail sausages
  1. Combine flour and salt in a large bowl.
  2. Using a large-holed grater, grate the butter and stir into flour mixture.
  3. Add creamed cottage cheese (I like to process the cottage cheese slightly in the blender to get rid of lumps first).
  4. Mix until smooth. 
  5. Wrap in plastic and chill for several hours.
  6. Divide the dough into 6 equal parts and shape into disks.
  7. On a lightly floured surface, roll each disk into a fairly thin circle, about 1/8-inch thick. 
  8. Cut each circle into 8 wedges, pizza style. Using a pizza wheel works great for this. 
  9. Place one wee cocktail sausage on the wide edge of each wedge, and roll up pastry around the sausage.
  10. Place the pointy side down on a baking sheet covered with parchment paper or well greased. 
  11. Bake at 375° for about 15 minutes or until light golden brown.
  12. Remove from oven and place on a wire cooling rack.
Yield: 48 rolls

*These can also be frozen and re-heated before serving.



  1. Delicious!!!
    I love making them.

  2. Perfection! That pastry sounds wonderful.

  3. I'll have to try that. Looks delicious!

  4. I like your idea of cutting wedges of the pastry and then they roll up so quick! Awhile ago I read a post either on this blog or one of the MGCC private blogs about farmer sausage rolls. They were being made in mass. But now I can't find it. Do you know what I'm talking about?

    1. Hi Lorrie, I think you may be referring to the sausage rolls made with biscuit dough I had posted on my personal blog.
      I used a few cups of a "large biscuit mix" to make about 2 dozen.

    2. I just remembered that they are actually part of the school lunches post on this blog.

    3. Anneliese --I also saw that on ur blog,,farmer sausage rolls looked so good ,and pretty easy to make,,, just like this one would be any way had too comment on that

  5. Judy ---I just noticed something under your rolled dough??? what is that,,,,,:)

    1. Judy also,,where can I find that mustard dipping sauce that you mentioned thanks

    2. Shirley...I roll out my dough on a silicone mat which I purchased some years ago at a kitchen shop. Mine is made by Roul'Pat...but I see there are many varieties available. Clean-up is great, since nothing sticks to the mat.

      The dipping sauce is Honey Mustard Cook 'n Grill Sauce...Safeway Select brand. It's a favorite over here. :)

    3. I s that silicone mat also used for a pan for baked say cookies? thanks for getting back, also do use flour when using the mat for dough :)

    4. The particular mat that I have is just meant for rolling dough out, etc. It is not the same as the silicone baking mats...which are used in the oven. I still use a little flour on the mat...just for easier handling of the dough.

    5. Thanks Judy the information, on the mat--- good too know-- think I'll have to go to my Kitchen shop here in Wpg.. thanks again :)

    6. could you use sour cream i place of the cottage cheese?

    7. Hope I can find you again! Some of these recipes are what my Mother used to make.

  6. Yum! Do you know a calorie count for the pastry portion? Need to know for calorie totals for the day for my diet reporting.

  7. First time making these today and will be making this recipe again most certainly.

  8. Hi! What kind of flour...self rising or plain, all purpose? Thanks!

  9. For the 'anonymous' who wondered if the cottage cheese could be replaced with sour cream...

    I would think so. Give it a try and let us know how they turn out. :)


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