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!
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.
Notes
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.