The easiest gluten free pigs in a blanket you will ever sink your teeth into. They look great when served on a platter for game day or as a snack for any time the mood strikes!
Any appetizer fans here besides me? I could definitely make a meal out of them! Give me a bowl of tortilla chips and a plate of guacamole and I am in appetizer heaven; cheese and crackers, yum; pigs in a blanket, oh yes please! Appetizers are simply a must for parties, game day festivities and even the holidays… And these quick little treats are just the thing to serve for any celebration! The recipe starts with this crescent roll dough, then just a quick roll and bake and you have a perfect appetizer.
Can I use any kind of hot dogs for these gluten free pigs in a blanket?
Yes! 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. Here is a comprehensive hot dog list to help you know for sure. This recipe uses all beef, full size hot dogs.
How do I prevent my crescent roll dough from sticking?
Wax paper, a flat spatula and a generous sprinkle of flour will be incredibly helpful tools to prevent the dough from sticking to the counter. Just sprinkle the flour over the wax paper before rolling it out. Then after the dough is sectioned off, slide a flat spatula under the dough before rolling each pig in a blanket up.
They’ll be easy to transfer to a baking sheet after a nice tight roll.
Can I make this dairy free?
Unfortunately the crescent roll dough has cottage cheese and butter in it, so it’s not dairy free.
Can I make them egg free?
Yes! The egg wash just gives the dough a nice crust and helps the seeds adhere better. You can definitely leave it off. If you do opt to omit the egg, the seeds may not stick to the dough as well. But it will not affect the taste.
What do I serve with pigs in a blanket?
Dipping sauces only enhance the delicious taste! Spicy brown mustard is my dip of choice, but ketchup and regular mustard are also great options.
Step by step to the best gluten free pigs in a blanket
You’ll just need a few ingredients to delicious pigs-in-a-blanket! Start with the crescent roll dough… Find the recipe for them here: Gluten Free Crescent Rolls. Make as directed, including refrigeration time. Then cut up 6 full size hot dogs into 18 total pieces. This recipe makes 16 servings, so you’ll have 2 hot dog pieces left over.
Rolling out the dough
After the refrigeration time, lift up the dough from the wax paper and sprinkle a generous amount of flour on the paper. Place the dough in the middle and gently roll it out with a rolling pin.
The dough should be rolled to a 12 inch circle. Trim off the sides and reshape if needed.
Use a sharp knife and cut the rolled dough into quarters. Then cut each quarter in half. Then cut each portion in half again. You should end up with 16 total pieces.
Placing the pigs in a blanket
Rolling up these delicious little snacks is super easy. Simply place one hot dog piece at the larger end of the dough section and gently roll up toward the smaller point.
Place each one on the prepared cookie sheet, keeping them about 1 inch apart.
Best way to store them
After baking, serve these little bites up as soon as possible (no cooling time necessary!). If you have any left over, store them in a plastic bag in the refrigerator.
Helpful tip: To freeze and reheat later… preheat oven to 350F. Place the frozen pigs in a blanket on a parchment lined cookie sheet. Cover loosely with foil. Heat for 10 minutes, serve immediately.
Gluten Free Pigs-In-A-Blanket
- 1 recipe crescent roll dough
- 6 full size hot dogs cut into 3 even pieces each
- 1 egg
- Poppy seeds and/or sesame seeds
- Preheat oven to 350 F. Cover a cookie sheet with a parchment paper. Set aside.
- Once crescent roll dough has chilled, remove it from the refrigerator and sprinkle the wax paper with a good sprinkle of gluten free flour blend.
- Roll the dough out to a 12 inch circle.
- Using a sharp knife, cut the dough into 16 sections. (Start by quartering the circle, then cut each quarter in half, then slice each section in half again.)
- Place a hot dog on the large end of the dough and roll up toward the small end.
- Place each one on the cookie sheet, about 1 inch apart.
- Repeat with remaining dough.
- Beat the egg and brush it over each pig in a blanket.
- Sprinkle with poppy seeds and/or sesame seeds.
- Bake for 25 minutes, then remove to a serving platter.
- Serve with spicy mustard and ketchup.
- Use a generous sprinkling of flour to prevent the dough from sticking.
- Divide dough into quarters first, then divide in half again, then again, to make 16 pieces total.
- Brush rolls with egg and sprinkle with poppy or sesame seeds or both.
- Serve immediately.
Recipe originally published 4/27/2015, updated 1/2/2020 with new images and better directions.
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