There is nothing quite as comforting and fun to eat as my beloved Gluten-Free Pigs in a Blanket Recipe. These golden, flaky bites wrapped around smoky sausages make a perfect snack or party appetizer, bringing a delightful balance of soft, buttery pastry and savory sausage into every mouthwatering bite. Whether you’re gluten-sensitive or just craving a classic snack with a twist, this recipe is easy to follow and yields an irresistible crowd-pleaser with a wonderful homemade touch.
Ingredients You’ll Need
This Gluten-Free Pigs in a Blanket Recipe relies on a handful of simple yet essential ingredients that come together beautifully to create the perfect dough and the tastiest wrapped sausages. Each element has a specific role, from structure and tenderness to flavor and golden color.
- 2 1/2 cups gluten-free flour blend: Forms the base of the dough, ensuring a tender but sturdy pastry that’s perfect for wrapping.
- 1/2 teaspoon xanthan gum: Adds elasticity and helps bind the dough (omit if your flour blend already contains it).
- 3 Tablespoons granulated sugar: Balances the savory flavors and feeds the yeast for a beautiful dough rise.
- 2 1/4 teaspoons dry active yeast: The magic behind the fluffy, risen dough that will make these pigs bounce with flavor.
- 1 teaspoon baking powder: Gives additional lift and lightness to the dough’s texture.
- 1 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter (cold and cut): Creates flaky layers and rich butteriness in every bite.
- 1/2 cup milk: Hydrates the dough and adds a gentle creaminess.
- 1/4 cup water: Works with the milk for perfect dough consistency.
- 1 egg: Binds the ingredients and contributes to tenderness.
- 1 egg plus 2 tsp water (optional for egg wash): Makes a glossy golden crust with some extra shine.
- 2 packages cocktail-size smoked link sausages or gluten-free hot dogs: The star protein wrapped in flaky pastry.
- 3 Tablespoons Everything Bagel Seasoning: Adds savory crunch and extra flavor on top.
- Honey Mustard Sauce: The perfect tangy dipping sauce to complement the savory pigs in a blanket.
How to Make Gluten-Free Pigs in a Blanket Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the gluten-free flour, sugar, yeast, baking powder, and salt in a large bowl. This dry mixture is the foundation of the dough, ensuring every bite is perfectly balanced in flavor and texture.
Step 2: Cut in Butter
Add the cold, cubed butter to the dry ingredients and use a pastry blender or your hands to mix until you have pea-sized bits of butter incorporated. This step creates the flaky, buttery layers that make these pigs in a blanket so irresistible.
Step 3: Mix Wet Ingredients and Form Dough
Whisk together the milk, water, and one egg in a small bowl. Pour this mixture over the flour and butter, then stir with a spatula until the dough begins to come together. You’ll likely need your hands to gently form a cohesive ball of dough — soft but firm enough to roll out later.
Step 4: Chill the Dough
Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the butter firm up again, creating those beautiful, flaky layers after baking.
Step 5: Roll and Fold
Once chilled, roll the dough out on a floured surface into a rectangle about 1/2-inch thick. Fold it into thirds, rotate 90 degrees, and fold again. Repeat this rolling and folding process three more times, then chill again. This technique layers the dough beautifully for a light, textured bite.
Step 6: Shape the Pigs
Divide the dough into two portions. Roll each out into a long rectangle roughly 15 inches by 6 inches, and 1/8 to 1/4 inch thick. Cut the dough into narrow triangles, then place a sausage on the short side and roll tightly toward the pointed end. Place the wrapped sausages on ungreased baking sheets with the point side down.
Step 7: Egg Wash and Season
Brush gently with the optional egg wash for a beautiful golden crust, then sprinkle everything bagel seasoning over the tops for an extra savory crunch and flavor burst.
Step 8: Proof and Bake
Allow the rolled pigs in a blanket to proof for 30 minutes, giving the dough a chance to puff up slightly. Then bake at 375 degrees Fahrenheit for 13 to 15 minutes until puffed and golden. Serve warm with honey mustard dipping sauce for the ultimate snack experience.
How to Serve Gluten-Free Pigs in a Blanket Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or chives over the top right before serving to add a pop of color and a fresh herbaceous note that complements the rich pastry and sausage beautifully.
Side Dishes
Pair your pigs in a blanket with crunchy veggie sticks or a crisp garden salad to balance the richness. A small bowl of sweet and tangy coleslaw is also a classic side that adds brightness and texture contrast.
Creative Ways to Present
For a fun party platter, arrange these gluten-free pigs in a blanket on a wooden board surrounded by small bowls of honey mustard, spicy ketchup, and ranch dip. You can also thread them onto skewers with cherry tomatoes and cheese cubes for a playful finger food twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and preserves the flakiness of the dough as much as possible.
Freezing
You can freeze uncooked, rolled pigs in a blanket on a baking sheet first, then transfer them to a freezer-safe bag or container. They freeze well for up to 2 months and can be baked directly from frozen with a few extra minutes added to the baking time.
Reheating
Warm leftovers in a preheated oven at 350 degrees Fahrenheit for 8 to 10 minutes to re-crisp the pastry while gently heating the sausage inside. Avoid microwaving, which can make the dough soggy.
FAQs
Can I use a different type of sausage or hot dog?
Absolutely! Feel free to use any gluten-free sausage or hot dog with your favorite flavor profile, from spicy to smoky, to tailor this recipe to your preferences.
What if I don’t have xanthan gum? Can I still make this dough?
If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe. If not, it’s best to include it to help bind the dough and improve elasticity.
Can I make these ahead of time and freeze after baking?
Yes! Bake the pigs in a blanket first, then cool completely before freezing. Reheat them in the oven for best texture when ready to enjoy.
Is it possible to make this recipe dairy-free?
Yes, substitute the butter with a dairy-free butter alternative and use a plant-based milk to keep this dish suitable for dairy sensitivities while maintaining great flavor and texture.
How can I make these more kid-friendly?
Switch the Everything Bagel seasoning for a simple sprinkle of salt or mild seasoning, and serve with kid-friendly dips like ketchup or cheese sauce to please little palates.
Final Thoughts
This Gluten-Free Pigs in a Blanket Recipe is pure joy wrapped in dough, perfectly suited for anyone looking for a delicious, approachable homemade snack. I promise you’ll love how easy it is to make from scratch and how perfectly it impresses at gatherings or casual nights in. Grab the ingredients, and let the warm, buttery aroma fill your kitchen—it’s time to create some happy, gluten-free memories.
PrintGluten-Free Pigs in a Blanket Recipe
Delicious and fluffy Gluten-Free Pigs in a Blanket featuring a tender, buttery dough wrapped around smoky cocktail sausages. Perfectly golden with a crunchy everything bagel seasoning topping, these bite-sized treats are great for parties or snacks and served best with a tangy honey mustard dipping sauce.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 48 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dough Ingredients
- 2 1/2 cups gluten-free flour blend (plus more for rolling out the dough)
- 1/2 teaspoon xanthan gum (omit if your flour blend contains it)
- 3 Tablespoons granulated sugar
- 2 1/4 teaspoons dry active yeast
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter (cold, cut into pieces)
- 1/2 cup milk
- 1/4 cup water
- 1 egg
For Assembly
- 2 packages cocktail-size smoked link sausages or hot dogs (gluten-free)
- 1 egg plus 2 tsp water (optional for egg wash)
- 3 Tablespoons Everything Bagel Seasoning
Dipping Sauce
- Honey Mustard Sauce (for serving)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), sugar, dry active yeast, baking powder, and kosher salt until well combined.
- Work in the Butter: Add the cold, cut butter pieces to the dry ingredients. Use a pastry blender or your hands to work the butter into the flour mixture until only pea-sized pieces remain. This can also be done quickly in a food processor.
- Add Wet Ingredients: In a small bowl, whisk together the milk, water, and 1 egg. Pour this mixture into the flour and butter mixture and stir with a spatula until the dough begins to come together into a ball. Use your hands if necessary to finish gathering the dough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Roll and Fold the Dough: After chilling, dust your work surface with gluten-free flour and roll the dough into a rough rectangle about 1/2-inch thick. Fold the dough into thirds like a letter, then turn it 90 degrees. Roll out and fold into thirds again. This folding technique develops layers in the dough.
- Repeat Folding and Rest: Repeat the rolling and folding process three more times. Then wrap the dough again and chill for another 30 minutes.
- Roll Out Dough Portions: Divide the rested dough into two equal portions. Roll each portion out into a long rectangle about 15 inches long, 6 inches wide, and between 1/8 to 1/4 inch thick.
- Cut Triangles: Slice the dough into skinny triangles suitable for wrapping the sausages.
- Wrap the Sausages: Place a cocktail sausage on the shortest side of each triangle. Roll the dough around the sausage starting at the shortest side and rolling toward the opposite point, ensuring the point is underneath to secure it.
- Prepare for Baking: Arrange the wrapped sausages on two ungreased cookie sheets, point side down.
- Apply Egg Wash: Whisk together 1 egg plus 2 teaspoons water to create an egg wash. Use a pastry brush to gently coat the tops of the rolls to achieve a golden brown finish after baking. This step is optional but recommended for color and shine.
- Sprinkle Seasoning: Generously sprinkle the everything bagel seasoning over the tops of the prepared rolls.
- Proof Before Baking: Allow the rolled dough-covered sausages to proof at room temperature for 30 minutes. This helps the dough puff and develop a light texture.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 13 to 15 minutes or until they are puffed up and golden brown on top.
- Serve: Remove from the oven and let cool slightly. Serve warm with honey mustard dipping sauce for a perfect combination of flavors.
Notes
- If your gluten-free flour blend already contains xanthan gum, omit the added xanthan gum to avoid affecting the texture.
- For best results, use cold butter to create flaky layers in the dough.
- The folding technique is similar to making laminated dough and helps create a light and tender crust.
- The egg wash is optional but gives the pigs in a blanket a beautiful golden and shiny appearance.
- You can substitute cocktail sausages with gluten-free hot dogs if preferred.
- The dough can be made ahead and refrigerated overnight; just allow extra proofing time before baking.
