• Pigs in a Blanket {almond flour}

    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

    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.

    Posted in Dairy-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, SCD, Snacks  |  79 Comments

    79 Responses to Pigs in a Blanket {almond flour}

    1. PSH says:


    2. 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!

    3. Louanne says:

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

    4. Natalie says:

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

    5. Melissa says:

      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.

    6. Katie says:

      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.

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

    8. Charlie says:

      YUM, can’t wait to try them!

    9. Latish says:

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

    10. Nicole says:

      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.

      • Erica says:

        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.

    11. Paul says:

      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.

    12. Melissa says:

      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!

    13. Nikki says:

      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

    14. Chris says:

      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?

    15. Faith says:

      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.

    16. Jess says:

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

    17. freya says:

      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?

    18. freya says:

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

    19. Lori says:

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

    20. Marina says:

      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!

    21. Jenny G. says:

      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

    22. Michele says:

      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?

      • Erica says:

        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.

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    24. ChristySinTX says:

      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

    25. Nikki says:

      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.

    26. Erica says:

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

    27. Stacey says:

      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.

    28. 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.

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    31. briita says:

      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.

    32. Cindy says:

      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?

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    34. Chris says:

      Can you use a chia egg instead of the egg?

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    38. Greg K. says:

      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.

    39. Doreen says:

      Made them tonight for the super bowl! Super yummy!

    40. sophia says:

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

    41. DeDe says:

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

    42. Tracy says:

      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?

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    45. Misty says:

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

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    47. Jennifer says:

      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!!!!!

      • Erica says:

        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 🙂

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    1 tablespoon 3 teaspoons
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    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
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