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These Hanky Pankies have been my go-to finger food for gatherings and honestly, they vanish faster than anything else I serve. There's something magical about that blend of hearty beef, zesty sausage, and smooth Velveeta piled on crunchy rye toast. The greatest thing? They're incredibly simple and can be made well in advance.
What Makes These Special
You'll fall hard for these tasty little morsels. They won't break the bank, they're bursting with taste, and they come together in no time flat. Whenever I show up with a tray, folks crowd around and always want to know how to make them. That melty cheese topping on crisp rye creates the ultimate snack experience.
What You'll Need to Gather
- Ground Beef: Aim for that 80/20 blend for maximum flavor without excess grease.
- Hot Pork Sausage: Adds a nice kick, but feel free to grab mild if you can't take the heat.
- Velveeta Cheese: The melt factor can't be matched for that smooth, creamy finish.
- Garlic Salt: Just a dash elevates all the other flavors.
- Oregano: Brings that wonderful herb note, or swap in Italian seasoning.
- Red Pepper Flakes: Skip if you want, but they add a lovely warm finish.
- Cocktail Rye Bread: These tiny squares work perfectly, though pumpernickel makes a great stand-in.
Simple Cooking Steps
- Prepare Your Mixture
- Cook ground beef and sausage until browned, pour off excess fat, then mix in Velveeta and seasonings until everything's smooth and fully blended.
- Prep for the Oven
- Set your oven to 400°F, arrange those tiny bread squares across a cookie sheet, then scoop generous amounts of your meat mixture onto each piece.
- Bake to Perfection
- Slide them into the oven for roughly 8-10 minutes until everything looks golden and bubbly. They taste best when they're warm and gooey.
Tricks for Best Results
Don't skimp on the meat quality - it really shows in the end result. I usually give my bread a light toast first so it stays firmer underneath. You can play around with different flavors too - a dash of Worcestershire sauce works wonders. Just remember to serve them hot when that cheese is all gooey and amazing.
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Tasty Twists and Alternatives
- Try Different Breads: Mini pumpernickel, tiny sourdough rounds, or even crunchy tortilla chips work great.
- Swap Out Cheese: I sometimes throw in sharp cheddar or a blend of different cheeses for fun.
- Alternate Meats: Turkey sausage does the job nicely, or try mixing mild and spicy sausages together.
- Go Gluten-Free: Just use your preferred gluten-free bread instead.
- Transform to Dip: Skip the bread completely and put the warm meat mix in a bowl with crackers around it.
Prep Ahead Options
These little bites are my secret weapon when time gets tight. I often whip up massive batches of the meat stuff and keep it in my fridge up to 3 days. You can even stick portions in the freezer for up to 3 months. When guests are coming, just thaw it out, slap it on bread and bake. It's perfect for those last-minute get-togethers.
Frequently Asked Questions
- → Which bread should I use?
Mini rye or pumpernickel works great.
- → Can I prep it earlier?
Sure, cook the meat mix ahead and put together when guests arrive.
- → Will other cheeses work?
Velveeta gives the smoothest melt and classic taste.
- → Is it good as a meal?
Totally works as a starter or light dinner.
- → How do I keep leftovers?
Keep the meat mixture away from the bread until serving.