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Pigs in a Blanket {almond flour}

January 24, 2012 by Erica 91 Comments

Pig blanket dipped in Dijon mustard closeup

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.

Pig in blanket dipped in Dijon mustard

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.

Rolling dough

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.

Rolled and ready to go in the oven

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.

Piggies in blankets

Print Recipe Pin Recipe

Pigs in a Blanket {almond flour}

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.
Servings: 48 servings
Calories: 77kcal

Ingredients

  • 3 cups blanched almond flour
  • 3 tablespoons unsalted butter cold and diced into pieces
  • 1/2 teaspoon salt
  • 1 teaspoon honey
  • 2 large eggs
  • 12 hot dogs (I use Applegate Farms hot dogs)
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 77kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 19mg | Iron: 1mg
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Filed Under: Dairy Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Snacks, Specific Carbohydrate Diet (SCD) Tagged With: almond flour

Previous Post: « Chocolate Chip Muffins {coconut flour}
Next Post: Date Walnut Brownies »

Reader Interactions

Comments

  1. AvatarJerrie Anne Salvato

    March 20, 2020 at 2:20 pm

    Here are no eggs listed on the recipe . How many eggs should be in this ?

    Reply
    • EricaErica

      March 21, 2020 at 11:11 am

      Thank you for calling this out! The eggs got lost in the recipe plugin translation. Fixed! Best wishes 🙂

      Reply
  2. AvatarKathy

    January 11, 2019 at 7:44 pm

    Thank you. I’ve been looking for a non dairy version as I’m trying keto.

    Reply
    • EricaErica

      January 11, 2019 at 10:46 pm

      You’re welcome. What did you sub for honey?

      Reply
  3. AvatarJill

    August 6, 2018 at 8:38 am

    I am SO excited to try this as the crust for my favorite breakfast casserole! Do you think it will work as one big piece? I started Keto 3 months ago, and am really missing my casseroles 🙁

    Reply
    • EricaErica

      August 6, 2018 at 3:44 pm

      Yes. Or you can also try one of my pie crusts and leave out any sweetener I may have added.

      Reply
  4. AvatarGilly

    February 4, 2018 at 2:15 pm

    Hubby and I tried these today for super bowl Sunday. Unfortunately we ran out of almond flour making a dessert and the only kind my store had was unblanched almond meal. I will try these again with blanched almond flour and hopefully it works better. They completely fell apart for me when trying to roll so they were not pretty. I look forward to trying again when my almond flour comes next week.

    Reply
    • EricaErica

      February 4, 2018 at 7:46 pm

      Yes, you want blanched almond flour for this recipe.

      Reply
      • AvatarGilly

        February 6, 2018 at 6:28 am

        I wish my store would have had some but I live in a smaller town and the closest big box store is 10-15 minutes away. It was a last minute thing that I realized I was out and it was snowing so didn’t want to make the trip over there. I’m curious why it would be such a different result? What’s the difference?

        Reply
        • EricaErica

          February 6, 2018 at 10:16 pm

          The almond meal has skin ground up in it. You can try adding another egg, or half an egg to the batter to see if it sticks together a bit better. But blanched almond flour will work better. Also, try freezing the dough for 10 minutes before rolling it. My dough breaks a bit also, even with almond flour.

          Reply
          • AvatarGilly

            February 7, 2018 at 7:19 am

            It was frozen before rolling but still broke apart terribly. Hoping for a better result with my blanched flour which should be here tomorrow.

            Reply
  5. AvatarJennifer

    November 1, 2017 at 2:30 pm

    So tasty! I had a hard time rolling up the hot dog pieces because the triangles kept breaking, but mushed them together and they taste awesome! Second batch I tried covering the whole hotdog in the dough and then cutting – worked well but not as cute :). Thank you for the recipe!!!!!

    Reply
    • EricaErica

      November 1, 2017 at 3:00 pm

      Good to hear! Great idea, rolling it whole and then cutting. The dough is easier to roll when it’s soft, and as you discovered, it can be mushed back together 🙂

      Reply
  6. AvatarMisty

    September 17, 2016 at 2:16 pm

    Is there anything I can substitute for the butter in this recipe? Thank you!

    Reply
    • EricaErica

      September 18, 2016 at 11:06 pm

      Ghee will work. Coconut oil will likely work, but I haven’t tested it.

      Reply
  7. AvatarTracy

    May 3, 2015 at 9:23 am

    I’m looking for a substitute “crescent” style dough to make the cold “vegetable pizza” appetizer where the crust is baked until done, then spread with cream cheese and covered with tiny bits of all sorts of raw vegetables, then sliced into many small portions. Do you think this would work for that?

    Reply
    • EricaErica

      May 6, 2015 at 11:00 pm

      the texture is different so likely it won’t be the same

      Reply
  8. AvatarDeDe

    February 23, 2015 at 1:38 pm

    Do you think you could use this dough to make either apple or peach dumplings?

    Reply
    • EricaErica

      February 25, 2015 at 10:43 pm

      not sure, I haven’t tried it.

      Reply
  9. Avatarsophia

    October 30, 2014 at 11:46 pm

    if I leave the dough over night in the fridge will that be bad?…… or?…

    Reply
    • EricaErica

      November 1, 2014 at 11:19 am

      Seal it well and roll and cut it while it’s still a bit cold. It should be ok.

      Reply
  10. AvatarDoreen

    February 2, 2014 at 8:23 pm

    Made them tonight for the super bowl! Super yummy!

    Reply
    • EricaErica

      February 2, 2014 at 8:28 pm

      Yay! {gohawks}

      Reply
  11. AvatarGreg K.

    January 30, 2014 at 10:53 am

    Perfect – thank you. Super Bowl Sunday is upon us and I’m going to need things like this to keep me from straying from the diet.

    Reply
    • EricaErica

      January 30, 2014 at 12:03 pm

      You’re welcome. Stay strong! 🙂

      Reply
  12. AvatarChris

    February 1, 2013 at 8:44 am

    Can you use a chia egg instead of the egg?

    Reply
    • EricaErica

      February 2, 2013 at 4:23 pm

      sorry, I haven’t tried it.

      Reply
  13. AvatarCindy

    January 15, 2013 at 7:00 pm

    I don’t know what I did wrong. They are in the oven now, but my dough was super oily and would not stay together. Did I not add enough flour?

    Reply
    • EricaErica

      January 15, 2013 at 9:07 pm

      can you list your ingredients? You can add more flour if it’s oily but I haven’t encountered that. One more thought: freeze the dough before rolling it.

      Reply
      • AvatarCindy

        January 15, 2013 at 10:29 pm

        I did exactly as it says above, but I didn’t pack the flour. I think that may have been the issue.

        Reply
        • EricaErica

          January 15, 2013 at 11:34 pm

          Hmmm. Well I don’t pack the flour either but it seems like maybe that will work.

          Reply
  14. Avatarbriita

    January 8, 2013 at 5:53 pm

    Has anyone tried these without the honey, doing the whole 30, but just bought hot dogs and would love to make these for the kids this weekend.

    Reply
    • EricaErica

      January 8, 2013 at 10:39 pm

      I think you can ommit the honey – the egg should be enough to keep it together. if not, add more egg or egg whites and maybe a bit of salt or other seasoning.

      Reply
      • Avatarbriita

        January 11, 2013 at 2:36 pm

        Thanks

        Reply
  15. AvatarGrace Filkins

    September 28, 2012 at 7:53 am

    So i made these and I could not get my hotdogs rolled up in them because they kept crumbling. HELP! My son is dying to try them.

    Reply
    • EricaErica

      September 28, 2012 at 1:21 pm

      Try adding more egg or a drop of liquid ( water or milk ). It sounds like the dough is dry or doesn’t have enough to bind it (egg)

      Reply
  16. AvatarStacey

    June 21, 2012 at 5:46 pm

    The dough came out really sticky! I couldn’t roll the hotdogs around it because it was so sticky. I ended up putting the pieces of chopped up hot dog into the bowl and mixing it around with the dough. It came out tasty but I’m sure it would have been better the way you described it! I’m not sure why I had a problem. I did cut the recipe in half.

    Reply
    • EricaErica

      June 21, 2012 at 6:30 pm

      Next time, place it in the freezer for a bit longer, or add more flour to the dough.

      Reply
  17. EricaErica

    June 13, 2012 at 12:49 pm

    Nikki, that sounds delicious! On my list to try soon.

    Reply
  18. AvatarNikki

    June 13, 2012 at 11:05 am

    I’ve made this recipe a few times now! Thanks again, I never get tired of pigs in a blanket. This last batch I didn’t have a full package of hot dogs. So I decided to use the remainder of the dough for apples! It was yummy, I just added a sprinkle of cinnamon, nutmeg and ginger to the flattened out dough, and then rolled up some apples chunks.

    Reply
  19. AvatarChristySinTX

    June 2, 2012 at 3:16 pm

    WOW! Just WOW! I’m super impressed at how ‘pig in a blanket’ like they tasted! THANK YOU THANK YOU!

    My twins have never had them (they are 6), so what a treat they are in for.

    Also: I added 3 eggs (since mine were slightly smaller and used Earth Balance butter, so they would be dairy free). So far, it worked.

    Christy S in TX

    Reply
  20. AvatarMichele

    April 9, 2012 at 10:14 pm

    I really like these but the last time I made them the dough was breaking apart as I rolled the hotdogs around. Any suggestions on what I might be doing wrong?

    Reply
    • EricaErica

      April 9, 2012 at 10:33 pm

      It can be a bit delicate. I found that freezing makes it more “breakable” so avoid doing that. A bit less almond flour, maybe another egg (if you’re using smaller eggs) would help as well. If it breaks you can just press it back together. Also, avoid rolling it too thin.

      Reply
  21. AvatarJenny G.

    April 1, 2012 at 3:29 pm

    I was wondering, where can i buy the Applegate Farms hot dogs? I’ve looked at whole foods but i cannot find them. Do you know of any other stores where i can buy them? Thanks

    Reply
    • EricaErica

      April 1, 2012 at 4:38 pm

      you can see if they’ll order it at your request. Whole foods does that. They do it for gluten-free brands as well.

      Reply
    • AvatarMarcia

      January 31, 2014 at 8:06 am

      Target has Applegate

      Reply
      • EricaErica

        February 2, 2014 at 3:06 pm

        Good to know – thanks!

        Reply
  22. AvatarMarina

    February 21, 2012 at 1:51 pm

    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!

    Reply
  23. AvatarLori

    February 19, 2012 at 3:05 pm

    I will also sprinkle mine with parmesan cheese like they do on my favorite Trader Joe’s pigs-in-a- blanket!!

    Reply
  24. Avatarfreya

    February 17, 2012 at 1:09 am

    thanks. it should work.. i’m having a go at it tonight and i’ll let you know how it turns out!

    Reply
  25. Avatarfreya

    February 15, 2012 at 3:13 am

    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?

    Reply
    • EricaErica

      February 15, 2012 at 8:51 am

      I haven’t tried it yet, but yes, I think they’ll work.

      Reply
  26. AvatarJess

    February 8, 2012 at 6:05 am

    These look fantastic! Thank you! Anyone try an egg substitute? Did it work well?

    Reply
  27. AvatarFaith

    February 5, 2012 at 9:54 am

    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.

    Reply
  28. AvatarChris

    February 4, 2012 at 1:21 pm

    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?

    Reply
    • EricaErica

      February 4, 2012 at 4:10 pm

      oh, sorry. I didn’t adjust the yield when I adjusted the other amounts. Thanks for pointing that out!!

      Reply
      • AvatarChris

        February 4, 2012 at 5:49 pm

        These were such a hit! I made about 50 or so out of 14 hotdogs.

        Reply
  29. AvatarNikki

    January 31, 2012 at 3:15 pm

    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

    Reply
  30. AvatarMelissa

    January 29, 2012 at 1:23 pm

    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!

    Reply
    • EricaErica

      February 2, 2012 at 6:28 pm

      Good to know. Thanks!

      Reply
  31. AvatarPaul

    January 27, 2012 at 4:22 pm

    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.

    Reply
    • EricaErica

      January 27, 2012 at 4:50 pm

      I can’t confirm that. You would have to contact the company to confirm that they’re SCD.

      Reply
    • AvatarAnna

      December 21, 2012 at 2:49 pm

      If you look on the applegate farms website, you can see what these spices are:
      Paprika, Cayenne Pepper, Coriander, Mace, Ginger, White Pepper

      They’re legal 🙂

      Reply
      • EricaErica

        December 21, 2012 at 10:10 pm

        thanks Anna! Yes, I always read the label before I buy. Sometimes the manufacturer changes the ingredients, so it’s a good idea to check consistently.

        Reply
  32. AvatarNicole

    January 25, 2012 at 7:35 pm

    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.

    Reply
    • EricaErica

      January 25, 2012 at 11:47 pm

      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.

      Reply
  33. AvatarLatish

    January 25, 2012 at 2:16 pm

    Can you make these using coconut flour? If so, are the measurements the same?

    Reply
    • EricaErica

      January 25, 2012 at 2:30 pm

      I haven’t but probably not.

      Reply
  34. AvatarCharlie

    January 25, 2012 at 10:30 am

    YUM, can’t wait to try them!

    Reply
  35. AvatarYadsia @ShopCookMake

    January 25, 2012 at 10:12 am

    They look delicious. I need to find some Almond Flour and fast.

    Reply
  36. AvatarKatie

    January 25, 2012 at 9:32 am

    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.

    Reply
    • EricaErica

      January 25, 2012 at 9:52 am

      great idea. I don’t know. It’s worth a try 🙂

      Reply
  37. AvatarMelissa

    January 25, 2012 at 6:52 am

    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.

    Reply
  38. AvatarNatalie

    January 25, 2012 at 4:50 am

    Oh my goodness seriously. Who would have thought? Definitely will be trying these.

    Reply
  39. AvatarLouanne

    January 25, 2012 at 4:43 am

    Wow! I can’t wait to make these. Thanks for all that you do and create.

    Reply
  40. AvatarComfy Belly on Facebook

    January 24, 2012 at 9:54 pm

    woops. I’ll add that info now. Yes, I cut the butter up when cold. But it probably doesn’t matter that much.

    Reply
  41. AvatarSarah Romanov on Facebook

    January 24, 2012 at 8:50 pm

    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!

    Reply
  42. AvatarLeanne @ Healthful Pursuit

    January 24, 2012 at 8:15 pm

    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!

    Reply
  43. AvatarPSH

    January 24, 2012 at 7:53 pm

    Adorable!

    Reply
  44. AvatarSarah Romanov on Facebook

    January 24, 2012 at 6:01 pm

    So making these tonight! Thanks!

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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