Recipe

Hanky Panky

A classic, crowd-pleasing appetizer with savory sausage, beef, and melty cheese piled onto rye rounds and baked until bubbly and crisp.

By Matt Campbell

•

4.8

A baking sheet of rye bread rounds topped with melted sausage and cheese mixture, golden and bubbly, on a warm kitchen counter with soft natural light

Jump to Recipe

Hanky Panky is one of those old-school party snacks that somehow never fails. It is warm, cheesy, a little salty in the best way, and it disappears faster than you can say, “I only made one tray.” Think crisp rye rounds with a savory sausage and beef topping that bakes into a bubbly, browned little bite.

This is the kind of recipe I love keeping in my back pocket because it is low drama, make-ahead friendly, and flexible. You can keep it classic for the nostalgia factor, or nudge it spicier and brighter with a few simple upgrades.

Ground sausage, ground beef, cubed processed cheese, seasonings, and cocktail rye rounds laid out on a clean kitchen counter in warm, consistent lighting

Why It Works

Big flavor, tiny effort: browning the meat builds a savory base, and the cheese turns it into a scoopable topping.
Crisp edges, melty center: the rye rounds toast underneath while the topping bubbles and browns.
Make-ahead magic: assemble and refrigerate or freeze, then bake straight from cold when you need an easy win.

Pairs Well With

Storage Tips

Refrigerate: Store baked Hanky Panky bites in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F for 6 to 8 minutes to re-crisp the bread. If your fridge runs humid or the bread is extra soft, you may need a minute or two more.

Freeze (best option): Assemble the topped rye rounds on a baking sheet and freeze until solid, about 1 to 2 hours. Transfer to a freezer bag or airtight container and freeze for up to 2 months.

To bake from frozen: Arrange frozen rounds on a sheet pan and bake at 375°F for 12 to 15 minutes, until hot and bubbly. If your freezer runs cold, give them an extra minute or two.

Common Questions

What is Hanky Panky?

Hanky Panky is a retro appetizer made from browned sausage and ground beef melted with a Velveeta-style processed cheese, spooned onto rye bread rounds (often cocktail rye), and baked until bubbly.

Can I make Hanky Panky ahead of time?

Yes. You can make the meat and cheese mixture up to 2 days ahead and refrigerate it. Or assemble the topped rye rounds and refrigerate them for a few hours before baking. For longer storage, freeze the assembled rounds and bake from frozen.

If I refrigerate them, do they need longer in the oven?

Sometimes, yes. If the topped rounds are very cold, they may need 2 to 4 extra minutes beyond the 8 to 10 minutes listed, just until the topping is hot all the way through and bubbly.

What kind of rye bread should I use?

Cocktail rye rounds are the classic choice because they are sturdy and bite-sized. This recipe makes about 48 pieces assuming standard cocktail rye rounds (about 1.5 to 2 inches). If you only have sliced rye, cut it into small squares or circles and toast lightly before topping so it stays crisp.

Can I use all sausage or all beef?

Absolutely. All sausage is richer and a little spicier. All beef is milder. The 50-50 mix is the traditional balance and gives you the best of both.

Why is my topping greasy?

It usually means the meat was not drained enough. After browning, drain well and return the meat to the skillet. If it still looks oily after melting the cheese, blot the surface gently with a paper towel before assembling.

Do I need to worry about doneness?

The meat is fully cooked in the skillet. The bake is mainly to heat everything through and crisp the bread, so just make sure the topping is hot and bubbling before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Wooden spoon or sturdy spatula
Measuring spoons
Sheet pans
Parchment paper or foil (optional for easy cleanup)
Slotted spoon (helpful for draining)

The first time I made Hanky Panky, I expected it to be one of those “cute but dated” party recipes. Then I pulled the tray out of the oven and watched the topping bubble like a little cheese lava situation, and I got it. It is the kind of snack that makes people hover by the oven pretending they are helping, when really they are just trying to snag the first one. I respect that energy, so now I always make a double batch and freeze a tray for future me.

Hanky Panky

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings About 48 pieces

Ingredients

1/2 pound ground beef (80 to 90% lean)
1/2 pound ground pork sausage (mild or hot)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for heat)
8 ounces Velveeta-style processed cheese, cut into 1/2-inch cubes
1 teaspoon Worcestershire sauce
48 cocktail rye bread rounds (or small rye squares)
2 tablespoons chopped parsley or chives (optional, for finishing)

Instructions

Heat the oven and prep the pan. Arrange a rack in the middle of the oven and preheat to 375°F. Line a sheet pan with parchment or foil if you want easy cleanup. Set your rye rounds aside so they are ready to top.
Brown the meat. Set a large skillet over medium-high heat. Add the ground beef and sausage. Cook, breaking it up into small crumbles, until fully browned and no pink remains, about 8 to 10 minutes.
Drain well. Carefully drain off excess fat. (Tip: I like to tilt the skillet and use a spoon to remove pooled grease, or drain into a bowl and discard once cooled.) Return the meat to the skillet.
Season and melt the cheese. Lower heat to medium. Stir in garlic powder, onion powder, black pepper, and red pepper flakes (if using). Add the cubed cheese and Worcestershire. Stir often until the cheese melts and the mixture is smooth and scoopable, about 3 to 5 minutes.
Top the rye rounds. Place the rye rounds on the prepared sheet pan. Spoon about 2 to 3 teaspoons of the meat and cheese mixture onto each round (a heaping teaspoon is perfect). If you have larger rounds, you can go closer to 1 tablespoon. Spread it to the edges so you get those crisp, browned bits.
Bake. Bake until the topping is hot and bubbly and the edges look slightly browned, 8 to 10 minutes. If you assembled these from the fridge, plan on 10 to 14 minutes depending on how cold everything is.
Finish and serve. Sprinkle with parsley or chives if you want a little color. Let them cool for 2 minutes, then serve while warm. If you are making a full batch, use multiple sheet pans or work in batches so you do not crowd the pan.

Tips and Variations

Make it spicier: Use hot sausage, add 1/2 teaspoon cayenne, or stir in 1 to 2 teaspoons hot sauce with the Worcestershire.
Make it a little brighter: Add 2 tablespoons finely minced green onion to the finished mixture, or finish with a squeeze of lemon over the tray right after baking (sounds weird, works great).
Crunch insurance: If your rye rounds feel soft, toast them on the sheet pan for 3 minutes before topping.
Slow cooker option for parties: Keep the meat and cheese mixture warm on the low setting and let people spoon it onto rye rounds, then toast in the oven in quick batches.
Cleaner crumbles: Break the meat up small while browning so every bite has a good meat-to-cheese ratio and the topping sits nicely on the bread.

Nutrition information is estimated.

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Hanky Panky

Why It Works

Pairs Well With

Recommended

Welsh Rarebit

Hors d'oeuvres Meatballs

Creamy Buffalo Chicken Dip

Little Smokies

Storage Tips

Common Questions

What is Hanky Panky?

Can I make Hanky Panky ahead of time?

If I refrigerate them, do they need longer in the oven?

What kind of rye bread should I use?

Can I use all sausage or all beef?

Why is my topping greasy?

Do I need to worry about doneness?

Hanky Panky

Ingredients

Instructions

Tips and Variations