Printable Vegetarian Gluten-Free Pigs in a Blanket Recipe Card
These vegetarian gluten-free pigs in a blanket feature plant-based sausages wrapped in tender homemade crescent dough. They’re a fun, crowd-pleasing appetizer for parties, game day, or anytime you need an easy savory snack.
Servings: 18 servings
Ingredients
- 1 recipe crescent roll dough
- 6 full-size plant-based hot dogs or sausages cut into 3 even pieces each
- 1 egg
- Poppy seeds and/or sesame seeds
- 3 tbsp gluten-free flour
Instructions
- Mix up the crescent roll dough if you opted to make this recipe for gluten-free crescent roll dough. Chill it for 1-2 hours.
- Preheat oven to 350 F. Cover a cookie sheet with parchment paper. Set aside. Chill the dough for 1 to 2 hours.
- Once the 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 18 equally sized sections.
- 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 the 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 your favorite dipping sauces.
Notes
- Chill the dough for 1 to 2 hours.
- Use a generous sprinkling of flour to prevent the dough from sticking.
- Divide the dough into quarters first, then divide in half again, then again, to make 18 pieces total.
- Brush rolls with egg, and sprinkle with poppy or sesame seeds or both.
- Serve immediately.
