Ingredients list:
1 container of Pillsbury Grands Biscuits
1/2 cup of chopped bacon
1/2 cup cheddar cheese
1 Teaspoon peppercorns
1 teaspoon fresh rosemary
1 egg
Prep and baking instructions:
Preheat oven for 400
Spray a cookie sheet with non-stick spray
Open Italian bread dough and roll out on counter-top.
Cut the biscuits in half so you have 16 rounds
Place one biscuit on the cookie sheet. Top with a teaspoon sized portion of bacon and cheddar cheese. Cover with a second biscuit and crimp the edges together tightly.
Cut out small triangles from the left over dough and position on dough circles to form the pig ears.
Using a bottle cap, cut out small dough circles and place in center of pig's head to form the nose.
Using a knife, press slits in the nose portion to create nostrils. Chop rosemary sprigs into short lengths and press into nostril slits to give them more definition.
Use two peppercorns and press into place to create the eyes.
Crack egg into a bowl and mix together briskly to make an egg wash. Using a pastry brush, coat each piggy face with egg wash.
Repeat so that all the dough is used up.
Place cookie sheet in oven for about 10 minutes or until they start to brown.
Remove cookie sheet and using a spatula transfer each pig biscuit to a plate. Serve immediately.
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