Pigs in a blanket are a beloved finger food classic, combining savory mini sausages wrapped in tender dough for a perfect bite-sized snack. Making a gluten free dough that holds together well and bakes up soft and golden is key to enjoying this treat without gluten worries. This recipe delivers a fluffy, easy-to-handle gluten free dough that crisps slightly on the outside while remaining pillowy inside, making your pigs in a blanket just as satisfying as the traditional version.
Ingredients
- 1 ¾ cups gluten free all-purpose flour blend (preferably one with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 large egg, beaten
- ⅓ cup warm milk (dairy or unsweetened plant-based)
- 2 tablespoons unsalted butter, melted (or neutral oil for dairy-free)
- 1 teaspoon apple cider vinegar or lemon juice
- Mini cocktail sausages or hot dogs (about 24 pieces)
- Optional: sesame seeds or poppy seeds for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the gluten free flour, baking powder, salt, and sugar until evenly combined.
- In a separate small bowl, mix the beaten egg, warm milk, melted butter, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until a soft dough forms. The dough should be sticky but manageable. If it feels too dry, add a teaspoon of milk at a time until the texture is right.
- Lightly flour a clean surface with gluten free flour and turn the dough out. Gently knead it a few times to bring it together, then roll it into a roughly ¼-inch thick rectangle about 9×12 inches.
- Using a sharp knife or pizza cutter, slice the dough into 24 long strips about ½ inch wide.
- Take one mini sausage and wrap a strip of dough around it, starting at one end and spiraling until fully covered. Pinch the dough edges to seal. Place the wrapped sausage seam-side down on the prepared baking sheet. Repeat with remaining sausages and dough strips.
- If desired, brush the tops lightly with a little milk or beaten egg and sprinkle sesame or poppy seeds for extra flavor and crunch.
- Bake in the preheated oven for 15-18 minutes, or until the dough is golden brown and cooked through.
- Remove from oven and let cool slightly before serving warm.
Tips
- Flour blend matters: Use a high-quality gluten free all-purpose flour that contains xanthan gum or guar gum for best elasticity. If your blend lacks it, add ½ teaspoon xanthan gum to the dry ingredients.
- Keep dough moist: Gluten free dough tends to dry out quickly, so work efficiently and cover unused dough with a damp towel or plastic wrap while assembling.
- Substitute dairy: Use plant-based milk such as almond, oat, or soy and a neutral oil (like avocado or canola) instead of butter for a dairy-free version.
- Don’t over-bake: Gluten free dough can become tough if baked too long. Check at 15 minutes and remove as soon as the edges turn golden.
Serving Suggestions
Serve these gluten free pigs in a blanket as a party appetizer, snack, or kid-friendly lunchbox treat. They pair excellently with classic condiments like ketchup, mustard, or honey mustard. For a more elevated serving, offer a variety of dipping sauces such as garlic aioli, barbecue sauce, or spicy sriracha mayo. These also make fun finger foods alongside a fresh garden salad or roasted vegetables for a light meal.
Variations
You can easily customize this basic gluten free dough recipe to suit different tastes and occasions. Try adding herbs such as dried rosemary, thyme, or parsley into the dough for a savory twist. If you want a cheesy version, sprinkle shredded sharp cheddar or parmesan over the dough strips before wrapping the sausages. For a sweeter spin, use mini breakfast sausages and brush the dough with a bit of maple syrup before baking. You can also swap the mini sausages for vegetarian or vegan hot dogs to accommodate dietary preferences.
Storage and Reheating
Store leftover gluten free pigs in a blanket in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for 8-10 minutes until heated through and the dough regains some crispness. Avoid microwaving as it can make the dough gummy and chewy. For longer storage, freeze uncooked wrapped sausages on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake frozen pigs in a blanket at 375°F (190°C) for 20-25 minutes, adding a few extra minutes as needed.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours ahead and keep it wrapped tightly in plastic wrap at room temperature or refrigerated for up to 24 hours. If refrigerated, let it come to room temperature before rolling out to make it easier to handle.
What if my dough is too sticky to roll out?
Gluten free dough can be tacky but should not be overly sticky. Lightly dust your work surface and rolling pin with gluten free flour to prevent sticking. If the dough is extremely sticky, add a tablespoon more flour and knead gently until manageable but avoid adding too much or the dough will become dry and crumbly.
Why is my gluten free dough crumbly or falling apart?
This usually means there isn’t enough moisture or binding agents in the dough. Ensure you use a flour blend with xanthan gum or add it separately. Also, check that you measured the flour correctly—too much flour can cause dryness. Adding the warm milk and vinegar helps with tenderness and structure.
Can I use regular hot dogs instead of mini sausages?
Absolutely! Just cut regular hot dogs into 2-3 inch pieces before wrapping with the dough strips. You may need to adjust the dough strip length accordingly. Baking time remains about the same.
Is this recipe suitable for people with other allergies?
This recipe is naturally gluten free and can be made dairy-free by swapping butter and milk. However, check ingredient labels on your gluten free flour blend and sausages for potential cross-contamination or other allergens like soy or nuts.
How do I know when the pigs in a blanket are fully baked?
Look for a golden brown color on the dough and a firm texture to the touch. The baking powder in the dough helps it rise slightly, so the dough should appear puffed and set. If you have a food thermometer, an internal temperature of 165°F (74°C) ensures the sausages inside are safely cooked.
Can I add cheese inside the dough with the sausages?
Yes! Adding a small strip of cheese inside the dough before wrapping your sausages adds a delicious melty surprise. Cheddar, mozzarella, or pepper jack are great options. Just be careful not to overstuff or the dough may tear.
What is the role of vinegar or lemon juice in this dough?
The acidity in vinegar or lemon juice helps tenderize the dough and react with the baking powder to create a lighter, fluffier texture. It also balances the flavor and enhances browning during baking.
Can I double or halve this recipe?
Yes, the recipe scales well. If doubling, mix ingredients thoroughly for even hydration and consider baking in batches to avoid overcrowding your baking sheet. For halving, use the same ratios and smaller amounts for best results.
How do I prevent the dough from drying out while working?
Gluten free dough can dry quickly, so keep it covered with a damp cloth or plastic wrap while rolling and assembling. Work efficiently and avoid leaving dough exposed to air for long periods.
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