These pigs in a blanket with gluten-free crescent roll dough are the perfect game day snack!Jump to Recipe
Let’s Talk Game Day
When it comes to game day, most snacks are not inherently gluten-free. Whether the chicken wings are breaded or it’s the slider buns, football food was not made for the gluten-free.
But, why should we miss out on all the fun? These Gluten-Free Pigs in a Blanket are easy to make and taste amazing! Paired with a spicy honey mustard, these piggies will be eaten in the blink of an eye.
Check out the recipe below!
The first step in making these Gluten-Free Pigs in a Blanket is making the crescent roll dough.
Start by adding a fourth cup of softened, unsalted butter to a food processor with three fourths cups of plain Greek yogurt. Pulse to combine, scraping down the sides with a spatula if need be. Next, it’s time to make our flour mixture! While I usually like to stick to one flour to make it easy, a combination of flours yields the best outcome here.
Add one fourth cup of each to the bowl: potato starch, tapioca flour, cornstarch, gluten-free baking flour, and gluten-free all purpose flour. Then, add two teaspoons of cane sugar, three fourths teaspoon baking powder, half a teaspoon of xanthin gum, and one fourth teaspoon of salt. Mix all of the dry ingredients together, then pour half into the food processor.
Blend the mixture to combine the wet and dry ingredients, then add the other half of the dry ingredients. If your food processor has a setting specifically for dough, use that setting. It may take a bit to get the dough combined. If you find the food processor isn’t mixing accordingly, use your hands.
Chilling & Rolling the Dough
After the dough is combined, transfer to a plate lined with wax paper. Make sure there’s a bit of gluten-free baking flour on the bottom of the wax paper before placing the dough down. Refrigerate the dough for two to three hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Now, get the gluten-free baking flour ready. The dough will be sticky and you’ll need to continuously dust the dough to prevent it from sticking; which, will help you roll it out. Grab the refrigerated dough and divide it into two even balls. Then, place the first one on a piece of wax pax paper that’s been dusted. Dust the top of the dough, then use a rolling pin to roll out the dough into a 12″ circle.
Use a knife or pizza cuter to slice the dough into “pie slices”. You should have eight evenly sized triangles. Remember to dust as you go to prevent the dough from sticking to you, the rolling pin, or wax paper.
The Hot Dogs
Slice six hot dogs into three even pieces. Place the hot dog piece at the end of the dough and roll in towards the center. Then, place the the pig in a blanket on the prepared baking sheet, and repeat this process with the rest of the dough.
Once all the pigs are wrapped in their blankets, add one egg to a small bowl with one teaspoon water. Beat with a fork, then brush the mixture over each pig in a blanket. Sprinkle Everything But the Bagel Seasoning over the top. Finally, bake for 25 minutes until golden brown.
The Spicy Honey Mustard
Of course, you have to serve the pigs in a blanket alongside a delicious dip! This Spicy Honey Mustard is the perfect balance of sweet & spicy, and pairs deliciously with our gluten-free snacks.
Add half a cup of dijon mustard to a bowl with one third cup of honey. Mix together, then add 1/4 cup of garlic chili paste, you can also use sriracha here. Combine the ingredients, then taste and feel free to add more honey or chili paste if need be!
Gluten-Free Pigs in a BlanketCourse: Snacks, AppetizersDifficulty: Medium
These gluten-free snacks will be gobbled up in the blink of an eye!
- For the Crescent Rolls
1/4 cup unsalted butter, softened
3/4 cup Greek yogurt
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup cornstarch
1/4 cup gluten-free baking flour, plus more for dusting
1/4 cup gluten-free all-purpose flour
2 teaspoons cane sugar
3/4 teaspoon baking powder
1/2 teaspoon xanthin gum
1/4 teaspoon salt
- For the Hot Dogs
6 hot dogs, cut into three even pieces
1 egg, beaten
3 tablespoons of Everything But the Bagel Season
- For the Spicy Honey Mustard
1/2 cup dijon mustard
1/3 cup honey
1/4 cup chili garlic paste
- For the Dough
- Add the softened butter and Greek yogurt to a food processor, pulse to combine
- In a large bowl, combine the potato starch, tapioca flour, cornstarch, gluten-free baking flour, all-purpose gluten-free flour, white sugar, baking powder, xanthin gum, and salt
- Add half of the flour mixture to the food processor, use the dough setting to combine
- Once combined, add the other half (use your hands to knead if needed)
- Place wax paper on top of a plate and dust, then add the dough
- Refrigerate for 2-3 three hours, then split the dough into two even balls
- After the allotted time, preheat the oven to 350F and line a baking sheet with parchment paper
- Dust wax paper and place one of the balls on the prepared surface
- Sprinkle flour over the top of the dough as needed to roll out into a 12″ circle using a rolling pin
- Use a knife or pizza cutter to slice into 8 even triangles
- Repeat steps 7-9 with the other ball of dough
- For the Hot Dogs
- Cut each of the six hot dogs into three even pieces
- Place a piece of hot dog at the end of a triangle, then roll in towards the center
- Place the pig in a blanket on the prepared baking sheet, and repeat the process with the rest of the hot dogs and dough
- Mix together the egg and one teaspoon water, then brush the pigs in a blanket with the egg mixture
- Sprinkle with the Everything But the Bagel Seasoning
- Bake for 25 minutes
- For the Spicy Honey Mustard
- Combine the dijon mustard, honey, and garlic chili paste in a small bowl
- Refrigerate any leftovers. To reheat, place in air fryer or oven at 350F for 10mins.