Hanky Pankies
- Level: Easy
- Yield: about 36 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 255
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 65
- Sodium
- 603
- Total: 45 min
- Active: 30 min
Ingredients
1 pound ground beef (80/20)
1 pound hot Italian sausage, casing removed
2 scallions, thinly sliced, white and dark-green parts kept separate
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
12 ounces processed block cheese, such as Velveeta, diced
One 12-ounce loaf thinly sliced party/cocktail rye or pumpernickel (about 36 mini slices)
Directions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Add the ground beef and sausage to a large skillet and place over medium-high heat. Cook, stirring occasionally, until golden brown and cooked through, breaking up the meat with a wooden spoon until crumbled, about 8 minutes. Carefully tilt the skillet to drain off and discard excess fat, then return to the heat.
- Add the scallion whites, Worcestershire sauce, oregano, garlic powder, 1/4 teaspoon salt and several grinds of black pepper and stir to combine. Reduce the heat to low, then stir in the processed cheese until fully melted and combined. Taste and adjust the seasoning with salt and pepper.
- Spoon the mixture evenly onto the sliced bread (about 1 heaping tablespoon per slice), then place on the prepared baking sheets. Bake until the bread is lightly toasted and the meat is warmed through, about 15 minutes. Top with the scallion greens and serve warm.
Cook’s Note
To make ahead and freeze the hanky pankies, assemble them without baking them and place them on a baking sheet in a single layer. Transfer to the freezer until solid, 2 to 3 hours. Once frozen, place them to an airtight container or resealable bag and freeze for up to 1 month. Bake (from frozen) for about 25 minutes.