When I was a child Pigs in a Blanket were a party food staple. Typically little cocktail wieners or pieces of hot dogs wrapped in Pillsbury Crescent Roll dough and served with sauces for dipping. Times have changed, and gone are the days of eating gluten filled crescent rolls, but I’ve recreated those childhood memories with a healthier grain free Pigs in a Blanket. While not a glamorous appetizer, this grain free version of an old standard was gobbled up by young and old alike at a party that I recently attended.
1 1/4 Cups Blanched Almond Flour
1/4 Cup + 1 Tablespoon Organic Psyllium Husk
2 1/4 teaspoons Baking Powder
1 Tablespoon Italian Seasonings
1 teaspoon Sea Salt
1/4 teaspoon Organic Onion Powder
Freshly Ground Black Pepper (to taste)
3 Large Egg Whites (preferably from Pastured Eggs)
1 Cup Boiling Water
1 Egg beaten for an egg wash (optional)
1 Package of Organic Cocktail Wieners (We used Applegate)
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Mix all the dry ingredients in a medium sized bowl.
Add the egg whites and blend with an electric hand mixer.
Slowly add the boiling water until a sticky dough has formed.
Scoop approximately 1 tablespoon of dough and with oiled or wet hands crimp around the cocktail wiener leaving one end exposed.
Place the pigs in their blankets on the lined baking sheet and continue wrapping the wieners until you run out of dough.
OPTIONAL: Brush the pigs in a blanket with egg wash.
Bake for 25 to 30 minutes or until the piggies are browned on the bottom.
This recipe made approximately 24 pigs in a blanket.