While researching fun food-related holidays, I came across Pigs-in-a-Blanket Day, and I couldn’t help smiling. The last time I ate one of those, it sat in the large rectangular well of a faded cafeteria tray. My mom wasn’t big on hotdogs, and that was before consumer awareness was a thing. Of course, this meant that once I was out on my own, I tried out a plethora of sausages and settled on one fact: I love them all.
Most sausages and hotdogs are, thankfully, gluten-free. The exceptions tend to fall under specific types of add-ins such as the alcohol in beer brats. As always, make sure you read the ingredients list carefully if you have Celiac. Celiacdisease.com has a comprehensive hotdog list to help you know for sure. Another phenomena that has taken over the commercial market as a healthy alternative to hotdogs is chicken sausage. A proven child favorite is Al Fresco’s all-natural chicken sausages with apple and maple. If you’re brash enough to serve these babies in the morning, consider substituting real maple syrup for the brown sugar and regular kosher salt for garlic salt. These changes will sky rocket the breakfast flavors. If you’re going for more of a dinner option like me, feel free to throw some chopped garlic or herbs into the dry ingredients of the pizza dough.
Today’s recipe is a hail to the sausage. This specific recipe is a modified version of Gluten-Free on a Shoestring mini-dogs wrapped in pizza dough. I used gluten-free-bread’s own pizza dough recipe instead because I prefer to make my own flour mixture rather than invest in the pre-made all-purpose flour mixes. While I love her idea, I wanted a recipe that was more like a meal and less like an appetizer. Or maybe I’m just a tad selfish as a result of my childhood deprivation. Either way, I hope you love the gluten free pigs in a blanket recipe!
A note: If the meat variety you chose to use is more than 1 ½ inch diameter, I’d encourage you to cut 4 of them in half lengthwise for this recipe or double the pizza dough recipe and make 16. They freeze easy, so don’t worry about making too many!
Gluten Free Pigs-In-A-Blanket
1 ½ cups brown rice flour, plus more for dusting dough
2 tbsp. potato starch
2 tbsp. tapioca starch
1 1/2 tsp. xanthan gum or guar gum
3/4 tsp. garlic OR kosher salt
1 tsp. brown sugar or pure maple syrup
1 tbsp. active dry yeast
3 tbsp. extra-virgin olive oil, plus more for greasing dough
3/4 cups warm water (about 100°F)
8 full-size GF hotdogs, sausages, or brats
- Combine the flour, gum, starches, yeast, sugar, and salt in a medium bowl or in your mixer bowl. (If using syrup, dissolve in water and add in next step.)
- Steadily pour the olive oil and water to the flour mixture; use a spoon to combine. If you’re using your mixer, use paddle attachment on low speed as you pour the water and oil in.
- Continue to stir until the mixture starts to stick together, adding flour a tablespoon at a time if it’s too sticky.
- Press the dough into a disk shape and place in a bowl; drizzle with additional oil and turn in the bowl so it’s coated.
- Cover bowl with plastic wrap or a damp towel and allow to rise 1 hour in a draft free area. (I usually put mine in my cold oven, safe from child disasters and cat hair.)
- While the dough rises, line a baking sheet (or two) with unbleached parchment paper; set aside. If you’re using whole dogs, make slits in their sides to allow steam to escape while they cook; don’t do this step if you’ve cut larger sausages in half.
- When the dough has doubled in size, remove from the oven and preheat it to 400 degrees F.
- Flour your hands, divide the dough into four equal pieces, and shape each piece into a ball.
- Flour a surface and the piece of dough your working with (be sure to keep the other pieces of dough coved with a moist towel.) and roll the piece into a 8” x 6” rectangle about 1/8 an inch thick; dust dough as needed to keep it from sticking to your rolling pin.
- Use a sharp knife to slice the rectangle diagonally into 2 right triangles.
- Place a hotdog on the shorter end of the triangle of dough and roll it up tightly in the dough; dab the bottom of the triangle point with water and seal it by pressing it gently into the dough underneath. Then place on parchment-lined baking sheets.
- Repeat rolling and cutting triangles in the dough and wrapping hotdogs until all ingredients are used. Pigs-in-a-Blanket should be spaced about 2 inches apart.
- Place the baking sheet in the preheated oven and bake about 15 minutes or until dough edges and top are golden brown and you can hear the dog sizzling. Remove from oven and let them cool before serving them. There’s almost nothing worse than burning the roof of your mouth or back gums on a hotdog.
- Serve with your favorite dipping sauces.
These travel well too! Consider bringing them to play dates, making them for parties and potlucks, or making them part of a gathering where you know a gluten sensitive friend might need something delicious among the pasta salads and gravy-ed casseroles. Feel free to pass on the recipe to anyone you might think is interested.
Have you tried GF pigs-in-a-blanket before? Will you try out this recipe? Please tell us in the comments below!