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Gluten-Free Pigs in a Blanket Recipe

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4.1 from 9 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
  5. 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.
  6. Repeat Folding and Rest: Repeat the rolling and folding process three more times. Then wrap the dough again and chill for another 30 minutes.
  7. 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.
  8. Cut Triangles: Slice the dough into skinny triangles suitable for wrapping the sausages.
  9. 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.
  10. Prepare for Baking: Arrange the wrapped sausages on two ungreased cookie sheets, point side down.
  11. 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.
  12. Sprinkle Seasoning: Generously sprinkle the everything bagel seasoning over the tops of the prepared rolls.
  13. 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.
  14. 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.
  15. 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.

Find it online: https://marthatasty.com/gluten-free-pigs-in-a-blanket-recipe/