Pigtail Biscuits N Gravy

Pigtail Biscuits N Gravy
1 pound lean ground pork or sausage
1/2 cup finely chopped onion
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon rubbed sage (eliminate if using sausage)
1 can (8 oz.) reduced fat refrigerated crescent rolls *
1 pkg (2.64 oz) country gravy mix (mix makes 2 cups)
2 1/2 cups 1% milk

Preheat oven to 375 degrees.

Mix together ground pork, chopped onion, egg, salt, pepper and sage (may season to taste with favorite seasonings). Mix well.

Roll refrigerated crescent rolls* out on wax paper or parchment paper which has been dusted with flour. Press together seams and roll out to 9×14 inch rectangle. Spread meat mixture on roll dough leaving approximately 1/2 along one long side. Using wax paper or parchment paper to assist; roll dough and meat up jelly-roll fashion. Cut into 12 equal slices. Place slices on lightly oiled baking sheet or on parchment paper and flatten slightly. Bake 25-30 minutes or until cooked through and golden brown.

While biscuits are baking, combine milk with gravy mix; stirring constantly, cook over medium heat until it comes to a boil. Reduce heat and simmer 1 minute. Package gravy mixes usually thicken as they stand. Thin to desire consistency with additional milk. Serve gravy over hot biscuits; include a glass of milk and fruit on the side to complete the meal.


Kids will love the spiral “pigtail” biscuits, adults will enjoy the flavor. This dish makes a great breakfast or supper dish. Nutrition analysis is figured assuming 2 biscuits are enjoyed. One biscuit makes a nice serving for breakfast or brunch and cuts calories and fat in half. Enjoy with a glass of milk and fruit on the side. Serves 6

* Crescent rolls may be substituted with a baking powder biscuit recipe. For a quick recipe, stir together 2 1/4 cups biscuit mix and 2/3 cup milk until soft dough forms. Place on lightly floured surface and knead 8-10 times. Roll biscuit dough out on lightly floured surface into 9×14 inch rectangle. Continue with recipe as directed above. Brush biscuit with beaten egg white to help it brown.

For nutrition analysis go to www.dairycouncilutnv.org

Quick Tips:

Understanding “ground” meats. Comparison of different choices of ground meat – what is the best nutritionally and for your dollar. Unfortunately there is a lot or variation to nail down a specific “best-for-the-dollar-value” but there are some hints and guidelines we can use.

•Ground beef – varying % fat

•Ground Pork

•Ground Chicken

•Ground Turkey, and ground turkey breast


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