A throwback to childhood, these pigs in a blanket remind me so much of the ones I had as a kid. We used Pillsbury refrigerated dough and Oscar Meyer hot dogs. I never really liked the flavor of the Pillsbury dough and now that I have made my own, I enjoy it so much more!
A delicious appetizer or meal, these pigs in a blanket are fluffy and delicious. You can use full-sized gluten-free hot dogs or gluten-free cocktail sausages. You control the dough so you control the size! Brush with melted Earth Balance and sprinkled with everything bagel seasoning for the perfect bite.
A few notes:
- If you have made our French Bread Baguettes, this recipe is essentially the same dough, but with a bit less water.
- Since I shot the video, I have found a gluten-free cocktail sausage, Teton Waters. And, I found a gluten-free everything bagel season, Wishful Seasoning. Rich likes the Everything But the Bagel Seasoning from Trader Joe’s but I cannot confirm it is gluten-free.
discover. cook. enjoy.
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Gluten-Free, Dairy-Free Fluffy and Delicious Pigs in a Blanket Recipe
Dry: Flour and Starch
- 275 g rice flour, White
- 200 g Tapioca flour
- 35 g soy milk powder
- 12 g xanthan gum
- 8 g gelatin, unflavored
- 15 g baking powder
- 29 g sugar, granulated
- 13 g kosher salt
Yeast and Water
- 11 g dry active yeast, NOT instant
- 1.75 cups carbonated water, you may need more water than 2 cups depending on the area you live
- 14 oz Applegate Farms Beef Hot Dogs, uncured, 8 to a package
- 9 oz Teton Waters Smoked Cocktail Sausages
- NOTE: if you cannot find GF cocktail sausages, use 2 packages of the Applegate or other GF full-sized hot dogs
- 1/4 cup Earth Balance Buttery Spread, melted (optional)
- 2 tsp Wishful Seasoning Everything Bagel Seasoning, or your other favorite toppings (optional)
Mise en Place
- Prepare for baking by setting out your tools: bowls for measuring, mixer, parchment paper, sheet pans, carbonated water (or soda stream), rolling pin, whisk, measuring cup, mixer with paddle attachment, non-stick spray, scooper, and spatula.
Prepare and Preheat the Oven
- Preheat your oven to 400 degrees. Make sure your racks have enough space between them to easily accommodate two racks with a baking pan on each one.
The Dry Ingredients
- Set your digital scale to grams and make sure the Tare (clear) after you set the bowl on top of the scale. Measure the rice flour and tapioca into the stand mixer bowl. Measure and add the supplemental ingredients to the same bowl as the flours. I use a small bowl to measure the supplemental ingredients and then add them, one by one, to the mixing bowl.
Measuring the Wet Ingredients
- Measure each of the wet ingredients and then put in a small bowl. You can measure them into one bowl, hitting tare after each ingredient or you can measure each into a separate bowl. If you measure each in separate bowls, combine all the wet ingredients into one bowl when done measure all three.
Measure the Yeast
- Using a small bowl measure out 11g of dry active yeast.
Prepare the Water
- If you are using a Soda Stream for your water:As the warm water is flowing from the facet, put a probe thermometer in the stream and when it reaches a steady 110 degrees, fill your Soda Stream bottle and then carbonate the water using the Soda Stream.Add 2 cups of the carbonated water to a 4 cup measuring cup.
- If you are using Club Soda for your water:Add 2 cups of Club Soda to a 4 cup measuring cup, preferably glass.Microwave for 3 minutes, then temp the water using a probe thermometer. Heat longer if needed to bring the Club Soda to 110 degrees.
Activate the Yeast
- When you have your 110-degree water ready, begin whisking the water as you add the yeast slowly to the water. Keep whisking until nearly all the yeast has dissolved. You should see foam when you do this. If you do not, your yeast may be out of date or you did not carbonate your water.
Time to Mix and Proof (Rise)
- Attach the mixing bowl to the stand mixer, attach the mixer's paddle attachment and raise the bowl into the mixing position. Set to speed 1 for 15 seconds to combine the dry ingredients. Add the wet ingredients while the mixer is still set at speed 1. Now, add the yeast and water slowly. Once it is all added, increase the speed to 2 until all the water is incorporated into the dry ingredients. Increase the speed to 4 for a minute or so and then 5 another minute or so.
- When the mixing is complete, the dough should be soft and silky, similar to frosting. Lower the bowl and remove the paddle attachment. With a wet spatula, scrape the dough from the sides of the bowl down into the bowl. Cover the bowl with plastic wrap and set it on the top of your stove for 20 minutes (oven is on and set to 400 degrees).
Rolling the Dough and the Piggies
- Cut two pieces of parchment paper a bit larger than the size of your sheet pan. Spray one side of each piece with non-stick cooking spray. Spray your sheet pans lightly with non-stick cooking spray.
- Move the bowl of dough to your work area and turn on your scale, set to grams. Put a medium-sized bowl on top of the scale and tare to zero. Spray the bowl you will be scooping into, the spatula, and the scooper with non-stick spray. Have a bowl of hot water nearby to dip your hands into.
- Start scooping the dough into the bowl on top of your scale until you reach 500g.. Once you have 500g in your bowl, wet your hands and slide it from the bowl to the one sheet of the prepared parchment paper.
- On the sprayed parchment paper, start spreading out the dough to form a rectangle, about half the size of a sheet pan. You will need to keep you hands and fingers moist so they don't stick to the dough. Add the other sprayed parchment paper on top of the spread dough and roll, from the middle out to all sides, until you have achieved a rectangle about the size of a sheet pan. Remove the top piece parchment slowly. If any of the dough sticks to it, use a butter knife to coax it away from the paper.
- Grab your hot dogs and have them close by. Using a sharp knife, trim the uneven edges off the longest sides and add that dough back in the bowl. Trim the right edge too. Set a hot dog or cocktail sausage on the dough to gauge size. Using a sharp knife slice a strip large enough from top to bottom, large enough to cover the hot dog with a bit showing on each side. Do not lift up the strip. Starting on the end closest to you, put the hot dog on the dough and start rolling around the hot dog. Roll at least 1.5 time, 2 times is preferred, or until you have the amount of dough you desire wrapped around the hot dog. Light push down on the edge to seal the dough and place, seal side down on the sheet pan. Continue this process until there is not more dough. Add any dough scraps back to the dough bowl.
- Spray a new sheet of parchment paper the same size as before and add the rest of the dough in the bowl to the parchment paper. Spread out like before, add a sprayed piece of parchment to the top and roll as before. Slice the dough and roll as before and add to another sprayed cooking sheet.
- If adding the optional Earth Balance and Bagel Seasoning, brush each piggie with melted Earth Balance and sprinkle the bagel seasoning on top.
Baking the Piggies
- Place both pans in a 400 degree oven, one on each rack. Set your timer for 10 minutes. After 10 minutes, rotate the pans an bake for 10 more minutes or until they are golden brown. Remove to a cooling rack and let cool.
- OPTIONAL: Brush each piggie lightly with melted Earth Balance.
Serving and Storing the Piggies
- You can serve the large piggies whole as a snack or a meal. If you want to serve the large piggies as an appetizer, slice to your desired thickness after they have cooled considerably. Add a frizzled toothpick to each piggie slice and add to a serving platting. The piggies are terrific served with barbecue sauce, ranch dressing, honey-mustard dressing, ketchup, mustard, or your favorite sauce.
- Piggies can be stored in the fridge for three days or frozen for up to three months. When heating from frozen, microwave for 30 seconds and then finish in the toaster oven, or heat entirely in the microwave for about a minute. Enjoy!