Hanky Panky Bites Recipe

Hanky Panky Bites are the ultimate retro party appetizer—savory, cheesy, and packed with flavor. A warm, melty mixture of spicy sausage, ground beef, and Velveeta cheese is piled onto slices of party rye or pumpernickel and baked to bubbling perfection.

They’re quick to prepare, super satisfying, and perfect for game days, potlucks, or holiday spreads.

Why You’ll Love This Recipe

Perfect for a Crowd: Bite-sized and easy to serve at any gathering.

Bold Flavor: A mix of sausage, beef, spices, and gooey cheese.

Quick & Easy: Simple ingredients, minimal prep, and fast bake time.

Retro Charm: A classic from grandma’s recipe box that still wows.

Customizable: Easy to make spicier, milder, or even vegetarian

Key Ingredients

Hot Sausage & Ground Beef: A flavorful, meaty base with just enough heat.

Velveeta Cheese: Melts smoothly into the meat mixture for a creamy texture.

Worcestershire Sauce: Adds umami depth.

Oregano & Garlic Powder: Brings a savory, herby balance to the richness.

Party Rye or Pumpernickel Bread: A sturdy and flavorful base that toasts up perfectly.

Hanky Panky Bites

Ingredients:

1 lb ground hot sausage

1 lb ground beef, 80% lean

1 lb velveeta cheese

1 teaspoon Worcestershire sauce

1 ½ teaspoons oregano

1 teaspoon garlic powder

1 (12 oz) package party rye or pumpernickel bread

Instructions:

Brown the Meat:

In a large skillet over medium heat, cook the ground sausage and beef, breaking them apart as they brown. Continue cooking until fully cooked through. Drain off the excess grease.

Melt in the Cheese:

Lower the heat to low. Stir in the Worcestershire sauce, oregano, and garlic powder. Add the Velveeta cheese in chunks and stir frequently until it’s fully melted and the mixture is smooth and well combined.

Prep the Bread:

Preheat your oven to 350°F. Arrange the party rye or pumpernickel slices in a single layer on a baking sheet.

Top the Bread:

Spoon about 2 tablespoons of the cheesy meat mixture onto each slice of bread, spreading it evenly.

Bake and Serve:

Italian Magic Custard Cake

Gorditas de Harina

Chiles Rellenos

Bake for 12–15 minutes, or until the tops are hot and bubbly. Serve immediately while still warm and gooey.

Nutrition Information

(Estimated per bite – makes approx. 24)

Kitchen Equipment Needed

Large skillet

Wooden spoon or spatula

Baking sheet

Oven

Knife and cutting board

Measuring spoons

Recipe Swaps and Variations

Cheese Swap: Use shredded cheddar or pepper jack for a different flavor.

Mild Version: Use mild sausage instead of hot, or swap in ground turkey.

Vegetarian Version: Use plant-based ground and sausage alternatives.

Add Veggies: Stir in diced bell peppers or jalapeños for extra texture.

Different Bread: Use mini baguette slices or toasted sourdough rounds if rye isn’t available.

How to Store Leftovers

Refrigerate: Store cooled bites in an airtight container for up to 4 days.

Reheat: Warm in a 300°F oven for 8–10 minutes or in the microwave until heated through.

Freeze: Freeze assembled, unbaked bites on a baking sheet, then transfer to a freezer bag. Bake directly from frozen at 350°F for 15–18 minutes.

Food and Drink Pairings

Dips: Serve with spicy mustard, ranch, or marinara for dipping.

Sides: Great with a party platter of pickles, olives, or deviled eggs.

Drinks: Pairs well with light beers, spiked seltzers, or a bold red wine like Zinfandel.

Frequently Asked Questions:

What are Hanky Panky Bites?
They’re an old-school appetizer made with a cheesy meat topping on small slices of rye or pumpernickel bread, baked until hot and bubbly.

Can I make them less spicy?
Yes—use mild sausage and skip any extra spices to keep the flavor more kid-friendly.

Is Velveeta required?
Velveeta melts smoothly, which is ideal for this recipe. You can sub in a mix of cream cheese and shredded cheddar if preferred.

Can I make this without bread?
For a low-carb version, try spooning the mixture into mini bell pepper halves or mushroom caps instead of using bread.

Can I make these ahead of time?
Yes! Assemble them on the bread and refrigerate (unbaked) for up to 1 day in advance. Bake when ready to serve.

Can I double this recipe for a large party?
Absolutely! Just cook the meat in batches and use multiple baking sheets.

Can I use shredded cheese instead of Velveeta?
Yes, but it won’t be as creamy. If using shredded cheese, add a little cream or milk to help it blend smoothly.

Can I make these in a toaster oven?
Yes, just work in small batches and keep a close eye on them to prevent burning.

Do I need to toast the bread first?
Not necessary, but if you like a crispier base, you can lightly toast the bread before adding the topping.

Can I use a slow cooker to keep them warm?
Yes—after baking, transfer them to a warm slow cooker and keep on the “warm” setting to serve buffet-style.