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.