A classic family recipe that is made for every occasion. Hanky Panky’s anyone? Flavorful pumpernickel bread topped with sausage and cheese, baked to a crisp!
Love easy appetizers? Our Pigs in a Blanket are a classic snack, perfect for dinner or lunch too! And don’t forget to try our BLT dip.
Why this Recipe is Best
Every family has those recipes hidden in their vaults. The ones they make year after year, holiday after holiday, birthday after birthday.
You forget that there is even a “recipe” because you’ve made them so many times you have it memorized.
These Hanky Panky’s are a staple at our family functions. Late at night, after dinner has been eaten, dessert has been demolished, my mom always brings out a hot plate of hanky panky’s. Always.
They go very well with a game of cards, laughter, and late night hunger pains!
Just be warned, these don’t last long. By the time you take a batch out of the oven, the plate is empty and waiting for the next batch.
More Family Favorites: Spinach Dip | Cocktail Meatballs
Ingredient Notes
What we love about this recipe is it’s basically three ingredients:
- Bread. Whether you choose cocktail size rye bread or pumpernickel bread is up to you. These can usually be found in the deli section of your local grocery store, especially during the holidays.
- Meat. We love using pork sausage. But you can use a combination of mild/spicy sausage, ground beef, even ground chicken works (although you’ll need to add in some spices for flavor).
- Cheese. Velveeta. You know that one, in the box.
Additionally you can add in a few other ingredients, if you choose:
Spices: a combination of kosher salt, garlic powder, and oregano to your liking (start with 1/2 teaspoon of each).
Worcestershire sauce: adds a delicious flavor, but totally optional.
Rotel tomatoes: add some more texture and flavor (like our rotel dip).
How to make Hanky Panky Recipe
First, plan your menu in advance! Do your shopping as early as possible. Seriously, you don’t want to be out there while the shelves are empty!
- These Hanky Panky’s can be made up ahead of time. There is rarely a time when my mom doesn’t have a batch of these in her freezer!
- Brown your pork sausage, add the cheese and assemble as directed in the instructions below.
- If you want to freeze them, before baking them, lay them on a flat cookie sheet and place them in the freezer. After an hour, when they have begun to harden, stack them in a freezer safe Ziploc bag! Label and save them until ready to serve.
You can substitute thin rye bread for the pumpernickel bread if you prefer. We have done both and love it either way!
When your party has arrived, and you think it’s time to bring out a batch, place them on your cookie sheet while frozen. Bake a few extra minutes until the bottom crisps up and the cheese begins to sizzle. PERFECTION!
Want another freezer friendly appetizer that can be prepped ahead of time? Make ahead, freezer friendly Copycat Firecracker Chicken Wraps are a delicious appetizer to serve family and friends. This copycat Longhorn recipe is so good!
Recipe FAQs
Leftover hanky pankys that have been baked can be stored in an airtight container in the refrigerator.
Freeze hanky pankys by placing in a single layer on a baking sheet. Freeze for thirty minutes, or so, then pile into a ziploc freezer bag.
Reheat leftover hanky pankys, that have been refrigerated, in a 425 degree oven for about 15 minutes. If your hanky pankys are frozen (and not yet baked), bake as directed in the recipe, adding a few extra minutes to the bake time.
We love the creaminess of Velveeta in this recipe. While cheddar could work, it won’t have that same texture.
More Appetizer Recipes
Game Day Snacks
See all Appetizers recipes
Pin this now to find it later
Pin It
Hanky Panky Recipe
Ingredients
- 36 slices dark pumpernickel party bread one 12 ounce package, substitute rye if desired
- 1 pound pork sausage
- ½ pound velveeta cheese
Instructions
- In a large skillet over medium high heat, cook sausage until browned and crumbled. Drain off excess fat.
- Add velveeta and stir over low heat until melted and fully blended.
- If serving immediately, preheat oven to 425°F. Lay bread slices onto baking sheet. Spoon dollop of meat mixture onto bread and bake for about 15-20 minutes (oven times may vary).
Notes
- If assembling ahead of time, lay bread slices onto freezer safe baking sheet. Spoon dollop of meat mixture onto bread and place in freezer for about 30 minutes to an hour. Remove and place frozen hanky pankies into a freezer safe Ziploc bag. Store until ready to serve. When serving, place frozen hanky pankies on a baking sheet and bake from frozen for about 20 minutes.
- These Hanky Panky’s can be made up ahead of time. There is rarely a time when my mom doesn’t have a batch of these in her freezer!
- Brown your pork sausage, add the cheese and assemble as directed in the instructions below.
- If you want to freeze them, before baking them, lay them on a flat cookie sheet and place them in the freezer. After an hour, when they have begun to harden, stack them in a freezer safe Ziploc bag! Label and save them until ready to serve.
Are you aware that there shouldn’t be an apostrophe in the name of this snack? The plural of hanky panky is hanky pankies. “Panky’s” is possessive.
Well I am very possessive of Hanky Panky’s 🙂
My mom made a variation of these too – they freeze so well. Ours had a different very NON PC name…so I like the name you give!
My recipe calls for diced pimento on party ryes . They are so yummy.
Oooh, love that!
I am wondering if you can use any other cheese? I can’t eat Velveeta but I would like to try these…
Velveeta is like none other, haha, melting smooth and creamy with no grain. You can definitely try other cheeses and let me know what you think!
I was so surprised to see a picture of these. They are definitely a family favorite but I have never run across the recipe any where. They are definitely a keeper! Thanks for sharing.
Glad your family enjoys these delicious eats too!
My sil made these for years. They were called dog food , but oh so yummy! Thanks for reminding me! Also, it was great to see the other names!
Haha, that name!!!
My mom made these year after year. We always called them ‘Charlie Browns’. Everyone always loved them!!
Love that name!
My family has a recipe like this too! We use venison and then add a little mustard and ketchup to the velvetta for a different sort of tangy flavor. We would also alternate between the pumpernickel and the rye. It’s soo good they were my favorite at Christmas time as a kid.
Have a recipe like this called for hot sausage and some dry mustard with the velvetta very good also and not that hot
The recipe I have calls for 2 Tbsp ketchup and 2 Tbsp Worcestershire and garlic salt/oregano to taste
when melting the cheese with the sausage. So good!
Oooh that sounds good too!!!
I’ve had these before and they are DELICIOUS!
The recipe I had were made with Worcestershire & Oregano as well. Soooo good!!!
We make these with hot sausage, oregano and worchestshire. Love them!
Love the idea of using spicy sausage 🙂
I haven’t had hanky pankys since my friend made them for a football party years ago. Love!! So excited to have a recipe for it.
I can honestly say I have never every heard of this before. But it’s cheese, sausage, and bread, so I know I would love and devour so many if that plate was in front of me.
Haha, it’s so good! You’ve gotta give it a try 🙂
I’ve definitely never heard of these before, but they sound right up my alley!
I have also never heard of hanky pankys, but I know quite a few people who would love them!
Hanky Pankys.
The name makes me giggle and I totally want to try these!
Hanky Panky’s? I have never heard of these but if they are a family vault recipe, they have to be amazing!!
These look great. Happy early new year!