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I pretty much gave up anything with puff pastry since going gluten-free. Gluten-free puff pastry didn’t exist, and when I looked into making it myself, I decided it wasn’t worth the challenge.
Puff pastry is a flaky dough that is quite challenging to make. You have to fold layers of fat and dough together. Honestly, I can’t explain the process in an articulate way because I’ve never attempted it. I always bought frozen puff pastry dough.
But now that I’ve found gluten-free puff pastry dough thanks to Schar, I’m feeling in the mood to make some of my old favorites.
A few weeks ago I made gluten-free chicken pot pie using Schar gluten-free puff pastry, and today I’m making an easy-but-missed favorite, gluten-free pigs in a blanket.
I think ingredients matter, so I used grassfed, all-beef cocktail hot dogs from Teton Waters Ranch, which I found at Natural Grocers. These hot dogs are so juicy and good. I find that they are the only brand of hot dogs I use these days because the company practices sustainable farming practices to create such high-quality products.
And of course, the only other ingredient you need is the Schar gluten-free puff pastry dough.
I’ve been asked a lot about where I found the dough. I found it at Safeway in Colorado (specifically at the Safeway off Arapahoe and Quebec in Centennial, CO). I have not seen it at any other location to date, although a few of my readers have told me they spotted it at Whole Foods.
It’s in the freezer section near the pastry and pie doughs in a bright yellow box. It stands out on the shelf.
Assembling the Gluten-Free Pigs in a Blanket
I was able to cook up 24 gluten-free pigs in a blanket with one sheet of Schar gluten-free puff pastry. To maximize the dough, I rolled it out (just a tad), and then used my pizza slicer to cut small rectangles of dough.
I then wrapped each mini hot dog in the dough, pinched the dough together and placed the seam-side down on my baking sheet.
I baked them in a 400 degree oven for about 12 minutes, keeping an eye on things so they didn’t burn.
The hot dogs were sizzling and the puff pastry poofed up like magic.
The Taste Test
I cannot tell you how excited I was to try these gluten-free pigs in the blanket. It’s easily been seven or more years since I’ve had one.
I’m happy to report it was love at first bite!
The puff pastry was flaky and dough, just as I remembered. The hot dogs were juicy and tasty too. I dipped them in a little mustard for added flavor (although they certainly can be eaten as is).
Keep an eye out for both Schar’s gluten-free puff pastry and Teton Waters Ranch mini hot dogs. Ask your local grocery store to stock both if they haven’t already.
Let me know if you find these products at your local grocery story too. If you do, please leave a comment so you can help others find them near you.
Gluten-Free Pigs in a Blanket Recipe
Gluten-Free Pigs in a Blanket
- 1 sheet gluten-free puff pastry
- 24 mini hot dogs
- 4 Tbsp mustard optional
- Defrost gluten-free puff pastry dough as instructed on the package.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll out puff pastry dough to add a little extra length to the dough.
- Use a knife or pizza cutter to cut 24 even rectangles in the dough.
- Wrap each mini hot dog with puff pastry rectangle. Pinch the dough together and place each hot dog seam side down on baking sheet.
- Bake for about 12 minutes or until puff pastry expands. Watch carefully to ensure the puff pastry doesn't burn.
- Serve immediately with mustard (optional).