I rarely eat meat, and beef is a definite no for me. And I’m not a fan of buying hot dogs, let alone eating them, but I thought I would get this posted while I’m in the spirit and also making a batch of pigs in a blanket for the guys in the house. When my kids were young (BC= Before Crohn’s) this recipe was the highlight of any holiday dinner. It wasn’t the turkey, mashed potatoes, or the sweet potatoes. It was the pigs in a blanket.
I used to bake about 40 of these little piggies and they were devoured in a matter of minutes. The ingredients were quite simple: Hebrew National hot dogs and Crescent Roll dough from the refrigerated section of the market. After Crohn’s (AC), I was under pressure to recreate a gluten-free, SCD-legal pigs in a blanket, and about 4 years ago I did just that. They occasionally accompanied us to dinner parties, with the understanding that the recipe was purely experimental. They still disappeared in record time.
I personally think this is popular because of the hot dogs, but my older son says he likes the texture of the pastry. I would be happy dipping almost anything in a good mustard. My current lunch treat is taking a slice of gluten-free bread, dropping a bit of cheese on it, toasting it, and then spreading mustard and sauerkraut all over it and eating it in about 4 big bites. Next time I’ll make a few blankets with cheese melted in them (instead of hot dogs), and dip them in mustard and sauerkraut.
Some recommendations here: pigs in a blanket are best served with a side of stone ground, Dijon, or other fine mustard, and for one of us, ketchup is ideal.
If you don’t eat nuts or almonds, and are in search of a gluten-free crescent roll recipe, you might want to check out this post from Heidi over at Adventures of a Gluten-free Mom.
Pigs in a Blanket (using almond flour)This recipes makes between 40-50 little piggies. I’ve kept leftovers in the refrigerator and reheated them a day or two later, so you probably could make these ahead of time, or at least prepare them ahead of time and then bake when ready. They’re best when straight out of the oven. If you’re finding the dough is a bit moist, add more almond flour, and freeze or refrigerate the dough for a bit longer so it’s easier to roll and handle.
- 3 cups of blanched almond flour
- 4 tablespoons of unsalted butter, cold and diced into chunks
- 1/2 teaspoon of sea salt
- 1 teaspoon of honey
- 2 eggs
- About 14 hot dogs (I use Applegate Farms hot dogs)
- Preheat your oven to 400 degrees F.
- Prepare the dough by adding all the ingredients in a food processor and pulsing it until it is blended and ready to form a ball of dough. You can also do this by hand with a fork or spoon – it just takes longer.
- Separate the dough into two balls, cover and place in the freezer for 5 to 10 minutes, or the refrigerator for about 20 minutes.
- Slice each hot dog into 4 pieces (or choose a size that you like).
- Roll the dough out between two pieces of parchment paper (or other non-stick surface) until you have a flat, round circle about an 1/8 of an inch thick (or so). If the dough is stickly, add some flour or place in the refrigerator for a bit longer.
- Using a pizza cutter or knife, slice the flattened dough into pie slices, triangular, until you have triangle slices that are not wider than the width of the hot dog pieces.
- Place each hot dog piece at the base of the triangle slice of dough (the widest part) and then roll the dough over the hot dog until it is completely rolled around the hot dog piece. It should resemble a crescent roll-type rolling shape.
- Place each piggy on parchment paper on top of a cookie sheet.
- Bake for 10 minutes, or until the edges begin to brown.
- Cool for a few minutes and dip in mustard or ketchup.