In America, pigs in a blankets are usually hot dogs or cocktail sausages wrapped in dough. Variations of them are also enjoyed around the world.
Pigs in blankets are perfect snacks for game day gatherings, and make great hors d’oeuvres for other occasions. Since kids love them too, you can serve pigs in blankets to your kids as either a snack or as part of a meal.
If you are feeding a lot of people, this recipe is easily doubled or tripled, and it freezes well.
Yield: 18 hors d’oeuvres
Serving size: 3 pieces
- 2 oz cream cheese, softened
- 1 1/4 cups of super fine almond flour
- 2 large egg
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 1/2 tbsp. water
- 6 organic uncured beef hot dogs, uncooked
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- Make an egg wash for later by placing one of the eggs into a small bowl. Add in the water and beat well. Reserve for later.
- Remove the hot dogs from the packaging, and cut each hot dog into thirds. Set aside as well.
- Place the cream cheese in a small bowl. Soften the cream cheese in the microwave until very soft, for about 10 seconds.
- Place the salt, the baking powder, and 3/4 cup of the almond flour into a bowl. Mix well with a fork to combine.
- Add in the remaining egg and the cream cheese. Mix well to completely combine. You should now have a wet, slightly sticky dough.
- Turn the dough out onto a clean plate. Add in the remaining 1/2 cup of almond flour a little bit at a time, kneading and working the dough to incorporate all the flour.
- Place the dough between two pieces of parchment paper, and roll it into a thin rectangle that’s about 1/4″ thick. A trick I’ve learned is to tape the bottom piece of parchment to my work surface with blue painter’s tape. This prevents the paper from slipping and sliding while you’re trying to roll out the dough. If the dough sticks to the paper, you may have rolled it too thin, or you might need to add in a bit more almond flour.
- Remove the top sheet of parchment paper. Using a pizza cutter, cut the dough into smaller rectangles that are about 1 1/4″ wide by 3 1/2″ long.
- Place a piece of hot dog on one end of the small rectangle of dough and roll it together, so that the dough wraps all the way around the hot dog. The dough should overlap a little.
- Place the wrapped hot dog onto the prepared baking sheet, and repeat until all of the hot dogs are wrapped in dough, and are on the baking sheet. Space each hot dog about 1″ apart.
- Use a pastry brush to brush each hot dog with the egg wash.
- Place the baking tray into the preheated oven, and bake for 20-25 minutes, until the pigs in blankets are golden brown.
- Serve immediately, with little bowls of mustard, ketchup, or your favorite sauces for dipping.