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)
Ingredients (makes about 55 bites)
- 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)
Method
- 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 refrigerator or freezer for 5 to 10 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).
- 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.
So making these tonight! Thanks!
Adorable!
Pigs in a blanket were really popular in our house too. We liked them so much, my Mom managed to find beach towels with actual pigs wrapped up in blankets. It was awesome. Great recipe!
Are you supposed to melt the butter before adding to the food processor? I didn’t, and when the dough was all pulsed there were noticeable pieces of butter throughout it…I’m sure it’ll still work, just wondering what you do!
woops. I’ll add that info now. Yes, I cut the butter up when cold. But it probably doesn’t matter that much.
Wow! I can’t wait to make these. Thanks for all that you do and create.
Oh my goodness seriously. Who would have thought? Definitely will be trying these.
Normally I wait until I make the recipe before I comment on it, so that I am able to give feedback. But I am so excited about these I could no wait. I never thought I would ever have anything similar to creasent rolls ever again! Thank you for sharing and I will tell you what I think after I make some this weekend.
I have been waiting for someone to come up with an almond flour recipe for these! Thank you! Do you think they might freeze well? I would love to make these in bulk and pull them out for a quick lunch.
great idea. I don’t know. It’s worth a try
They look delicious. I need to find some Almond Flour and fast.
YUM, can’t wait to try them!
Can you make these using coconut flour? If so, are the measurements the same?
I haven’t but probably not.
Is 400F for a convection oven, or a conventional one? I want to make sure before I try it so I don’t scorch my pigs.
You just made me smile – I think it was the word scorch. I used a convection setting for this, so no worries. It won’t get as dark as fast as mine did. I’m just impatient.
I noticed in the ingredients to the hot dogs that it uses “organic spices.” Are you positive these are 100% SCD safe?
I would sure love to use them for this recipe if they are.
I can’t confirm that. You would have to contact the company to confirm that they’re SCD.
Okay so I tried these this weekend and they are GREAT! Super easy , fast and scrumptious. I did have to alter the recipe a little, because I can’t eat dairy. Instead of the butter I used ghee for one batch and coconut oil for my next batch. Both worked well. Thanks again for the recipe!
Good to know. Thanks!
OMG! No sugar in these hotdogs! I can’t remember the last time I had a hotdog. Can’t wait to give these I try. Nom Nom Nom
My son’s sixth birthday party is today and I am super excited to make these!
So, I understand that the yield is approximate, based on how many pieces you cut up each hotdog into and how wide you slice the dough, but if you cut 14 hotdogs into four pieces each that would make 56 pieces. The listed yield is 32. I’ll just cut as I roll I suppose, but it would be good to have a better idea how many this makes, for planning purposes. If there’s only enough dough to make 32, then maybe I only need to cut up 8 hotdogs? KWIM?
oh, sorry. I didn’t adjust the yield when I adjusted the other amounts. Thanks for pointing that out!!
These were such a hit! I made about 50 or so out of 14 hotdogs.
These look great, can’t wait to try them. I wonder if this would work with cornmeal to make corn dogs? Cornmeal and almond flour are almost the same texture. Thanks for sharing.
These look fantastic! Thank you! Anyone try an egg substitute? Did it work well?
i want to try these as a bring-along lunch in the car this weekend, – do you think that they’d work ok with coconut oil in the pastry instead of butter?
I haven’t tried it yet, but yes, I think they’ll work.
thanks. it should work.. i’m having a go at it tonight and i’ll let you know how it turns out!
I will also sprinkle mine with parmesan cheese like they do on my favorite Trader Joe’s pigs-in-a- blanket!!
I tried them out and they turned out fantastic! I referenced you and your wonderful blog on my own when I made them and posted your recipe! Thank you!