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These Hanky Pankies have been my go-to party snack forever and they're always gone in minutes. There's something magical about that mix of hearty ground beef, zesty sausage and melty Velveeta sitting on top of crunchy rye bread. The coolest thing? You can make them way before your event with almost no effort.
What Makes These So Awesome
These tasty bites are pretty much perfect. They won't break the bank, they're packed with amazing flavor, and they come together in no time flat. Whenever I show up with a tray of these, folks crowd around and won't stop asking how I made them. That melty cheese layer on top of toasted rye just hits all the right spots.
What You'll Need
- Ground Beef: Grab the 80/20 blend for the right balance of taste without excess grease.
- Hot Pork Sausage: It adds a nice kick, but mild works just fine if you can't handle heat.
- Velveeta Cheese: This melts into the creamiest texture that other cheeses just can't match.
- Garlic Salt: A pinch really brings out everything else in the mix.
- Oregano: Gives that wonderful herb note, or swap in Italian seasoning.
- Red Pepper Flakes: Skip if you want, but they add a lovely warmth.
- Cocktail Rye Bread: These tiny squares are ideal, though pumpernickel is a great backup choice.
Simple Steps to Follow
- Create Your Meat Blend
- Cook beef and sausage in the same pan, pour off any excess fat, then mix in the Velveeta with all your spices until everything's smooth and gooey.
- Prep For Cooking
- Set your oven to 400°F, arrange those tiny bread pieces on a cookie sheet, and scoop a good dollop of your meat mixture onto each one.
- Bake To Perfection
- Stick them in the oven for about 8-10 minutes until the edges get crispy and the top gets bubbly. They taste best fresh from the oven.
Tricks for Amazing Results
Always start with flavorful meat, not the super lean stuff. I usually give my bread a light toast first so it stays nice and crisp. Don't be afraid to play around with flavors - a dash of Worcestershire sauce works wonders. Just keep in mind they taste way better when they're still warm and the cheese is all melty.
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Different Ways to Make Them
- Try Another Base: They work great on pumpernickel, tiny sourdough slices or even corn chips.
- Play With Cheeses: I sometimes throw in sharp cheddar or a blend of whatever's in my fridge.
- Swap The Protein: Ground turkey sausage does the job, or mix some hot and mild sausages together.
- No Gluten Option: Pop the topping on your favorite gluten-free bread instead.
- Serve As Spread: Skip the bread completely and put the warm mixture in a bowl with crackers around it.
Prepare Early and Save
These little guys are my secret weapon for busy times. I often whip up huge batches of the meat mix and keep it in the fridge up to 3 days. You can even stick portions in the freezer for up to 3 months. When you want some, just warm it up, spread on bread and bake. That's the easiest party food ever.
Frequently Asked Questions
- → Which type of bread works well?
Try cocktail rye bread or even pumpernickel for a twist.
- → Can I get it ready before time?
Sure! Make the meat filling ahead and assemble right before eating.
- → Any replacement options for the cheese?
While this cheese melts perfectly for the classic taste, feel free to test others.
- → Could this work as a dinner dish?
Absolutely, you can have it as a meal or keep it as a fun appetizer.
- → What’s the best way to keep leftovers?
Keep the meat separate from the bread when storing it.