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Gluten-free Pigs in a Blanket

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Gluten-free Pigs in a Blanket

If you're looking for a kid-friendly gluten-free dinner, look no further. This is a fun and easy recipe for kids to help make and even the pickiest kids will devour them. I always enjoyed "Pigs in a Blanket". When I was younger, my older sister and I used to make them from scratch. For those like myself diagnosed with Celiac, it's can be hard to find fun gluten-free party foods, so I decided to try making them using my pizza crust mix and the results were delicious!

With only a few ingredients, you can’t mess this recipe up. When you wrap the hot dog sausages in dough, it doesn’t have to be perfect – if it rips, just put it back together and press it to seal. When it’s baked, it will be all good, and the holes in the dough will add “character” 

These piping hot sausage links wrapped in freshly baked dough were so good! Warm bread on the outside and juicy meat on the inside - delicious! I am thrilled to share the recipe with you. If you've been craving gluten-free Pigs in a Blanket that taste like the REAL THING, you are going to love these! I predict these baked hot dog sandwiches will become fast favorites!

Serves 8

What you will need:

  • 1 bag of MinusG's Pizza Crust Mix
  • 1 package (8 total) Gluten-free hot dogs
  • Starch (corn, tapioca, or potato) for pressing out the dough


      1. Rinse the hotdogs and pat dry with a paper towel. Set aside.
      2. Preheat oven to 375°. Pull out a baking sheet and lightly grease it.
      3. Prepare the pizza dough according to the directions on the Pizza Mix bag.
      4. Divide the dough in thirds. (Refrigerate or freeze the extra dough for 2 6" personal Pizzas or more Pigs In A Blanket later.) 
      5. Make blankets for the hotdogs; transfer half of the dough onto a starch covered surface. Sprinkle the top of the dough with starch and press to a flattened shape or using a rolling pin, roll out the dough to about a "to  ¼" thickness. Using a sharp knife, cut the dough into 4 sections. 
      6. Starting with the larger end, wrap hot dogs each into a section of dough. Press tip the end of the dough to seal it and set on greased baking sheet, seam-side down. Repeat step 5 for the remaining hotdogs. 
      7. Let wrapped hotdogs sit about 20 - 25 minutes on top of the warm stove to let dough rise.
      8. Bake for 17-20 minutes, or until golden brown. (*NOTE: For thicker dough add  3-5 minutes more to the baking)

        Did you make this recipe? We'd love to see your creations. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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        • Jill on

          Thanks for this recipe. I can’t wait to try it! Haven’t had Pigs in a Blanket for ages.

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