pigtails and gravy

i got this from one of the local mid-morning lifestyle shows, studio 5, years and years ago. my family seems to like it, even though my oldest turned his nose up to it at first thinking it was a real pigs tail.

pigtails and gravy (country gravy-not the usual red gravy!)


1 pound ground pork or sausage. you can mix some ground beef in there if you want, but dont use all ground beef, there wont be enough flavor.
1/2 cup finely chopped onion
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz.)refrigerated crescent rolls
1 pkg (2.64 oz) country gravy mix (mix makes 2 cups)
2 1/2 cups milk

preheat oven to 375 degrees.
mix together ground pork, chopped onion, egg, salt and pepper. 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 9x14 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.