this Gluten-Free Pigs in a Blanket Recipe Perfect for both large holiday gatherings and game day. Made with a simple gluten-free, nut-free dough that doesn't require any chilling and makes for a quick, crowd-pleasing option for kids and adults alike!
Homemade Gluten-Free Pigs in a Blanket
Just because we don't eat wheat doesn't mean we can't eat pigs in a blanket, right? With minimal prep time at just over 30 minutes total, this gluten-free piggyback saves time and delivers all the flavor you know and love without gluten or other unnecessary ingredients.
A lovely appetizer that’s delicious and easy to put together, perfect for a crowd! To be honest, this recipe has been in development for a while. It took us quite a bit of experimenting to nail the flavor and texture, but I'm happy to say we finally did it. It's totally worth the wait.
The dough is flaky, creamy, flavorful and slightly sweet. It's wrapped around mini hot dogs and grilled to fluffy perfection, making it a dish everyone will love.
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oat flour and tapioca flour: This gluten-free flour blend creates the perfect consistency to make the dough easy to roll while remaining light after baking. Make sure to use store bought oat flour instead Homemade Oat Flour for best results.
- spices: Garlic powder, mustard powder, and salt add a hint of saltiness to the dough, adding depth and preventing it from being too sweet like pie dough.
- butter: Adds rich flavor and creates the flaky, fluffy consistency we want. Make sure your butter is cold, feel free to use vegetable butter if you need to keep this recipe dairy-free.
- Egg: Adds structure to help the crust maintain its shape.
- Applesauce: You don’t taste it, but the flavor and texture are quite different!
- Cocktail hot dogs: If you can't find mini hot dogs, you can cut full-size hot dogs into bite-sized pieces.
How to Make This Easy Gluten-Free Pork in a Blanket Recipe
Before you begin, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Mix dry ingredients: In a food processor, combine oat flour, tapioca flour, garlic powder, mustard powder, salt and cold cream. Stir until the cream breaks into pea-sized pieces.
- Add wet ingredients: In a small bowl, whisk together eggs and applesauce until smooth. With the food processor running, add the mixture to the dough and process until the ingredients come together.
- roll: Place the dough on a large piece of plastic wrap, then cover it with a second piece of plastic wrap. Then, use a rolling pin to roll the dough into a 1/16-inch thick piece.
- Cut the dough: Use a cookie cutter to cut out circles of dough roughly the same length as the hot dogs.
- wrap: Place a hot dog in the center of each dough ball, wrap the dough around the hot dog, and pinch the edges to seal. Repeat, wrapping all hot dogs. Feel free to add cheese if desired! Also, please note that there is no need to brush the dough with egg wash. It bakes just fine without it.
- bake: Place the pig on the prepared baking sheet, cover with a blanket, and bake until the dough is fluffy and lightly golden, about 12 minutes before flipping the hot dogs over. Serve with your favorite sauce, such as grainy mustard, ketchup, or honey mustard!
Cut the dough
We prefer using a cookie cutter to press out the dough rather than using a sharp knife to cut the triangles because it allows us to get equal parts hot dog and dough!
Tips for success
- Be careful not to overwork the dough. It should come together in just a few minutes and be ready to roll and use in no time.
- Use parchment paper if desired. Typically, we shy away from plastic. However, we found that the easiest method for this recipe is to roll the dough between two pieces of plastic wrap. That said, if you don’t have plastic wrap at home, parchment paper will work too.
- Use a food scale. Oat flour can be difficult to measure correctly because it can pack tightly into a measuring cup. Therefore, for foolproof results, we highly recommend using a food scale to measure your dry ingredients. Check out my tips How to use a scale for baking Before you begin!
- Adjust consistency. If you find the dough is wetter than it appears in the photo, add additional oat flour a tablespoon at a time until the dough is ready to use.
FAQ
Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days.
Yes! Once cooled, you can transfer the remaining pig blankets to a freezable container and freeze for up to 4 months. Thaw in the refrigerator overnight, then reheat leftovers in the oven until warmed through.
We haven’t tested this recipe with store-bought dough, but it should work well with premade gluten-free dough, gluten-free crescent rolls, or gluten-free puff pastry dough. Just keep an eye on the oven and adjust the baking time as needed.
More Fun Appetizer Recipes
- 1 cup 120g store bought oat flour (see note)
- 1 cup 120g tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- ½ teaspoon Salt
- ½ cup butter cold
- 1 Egg
- ½ cup applesauce See note
- 12 ounce cocktail hot dog Drain and dry
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Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
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Combine harvester in food processor oat flour, Tapioca flourgarlic powder, mustard powder, Saltand cold butter, stirring until butter breaks down into pea-sized pieces.
1 cup 120g store-bought oat flour (see note), 1 cup 120g tapioca flour, 1/2 teaspoon garlic powder, 1/2 teaspoon mustard powder, ½ teaspoon salt, ½ cup cream
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Whisk together eggs and applesauce in a small bowl. With the food processor running, add the egg mixture and process until the dough comes together.
½ cup applesauce, 1 egg
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Immediately roll out the dough: Place the dough on a large piece of plastic wrap, then cover it with another piece of plastic wrap. Roll out to 1/16-inch thickness, then use a cookie cutter to cut out circles the same length as the cocktail hot dogs. If the dough gets too hot
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Wrap pressed circles around dry hot dogs and pinch together until sealed. Place on baking sheet. Continue working until all hot dogs are wrapped.
12 oz Cocktail Hot Dog
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Bake for 12 minutes. Remove from oven, turn pig over in blanket and continue baking for 5 minutes.
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Remove and serve warm or at room temperature with some grainy mustard.
If you have dough issues, see the post for troubleshooting.
We tested this with homemade oat flour made in a high-speed blender and do not recommend its use. We had better results using store-bought (gluten-free) oat flour.
If you find that the pastry is on the wet side, add more oat flour until it feels ready to be used. Oat flour can be a little tricky to measure because sometimes it comes densely packed in containers and sometimes not. For a foolproof method of measuring, weigh instead of measuring with a cup.
Storage: Store leftover gluten-free pigs in an airtight container, covered with a blanket, in the refrigerator for up to 3 days, or freeze for up to 4 months.
Serve: 1ServeCalories: 222kilocaloriescarbohydrate: No. 22gramprotein: 5gramFat: 13gramSaturated fat: 7gramPolyunsaturated fats: 1gramMonounsaturated fats: 4gramTrans fats: 0.3gramcholesterol: 47milligramssodium: Chapter 359milligramsPotassium: 97milligramsfiber: 1gramsugar: 1gramVitamin A: Chapter 259IUVitamin C: 0.1milligramscalcium: No. 17milligramsiron: 1milligrams
