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Gluten-Free Pigs in a Blanket Recipe

Staff Writer
Gluten-Free Pigs in a Blanket Recipe
Nicole Hunn

Gluten-Free Pigs in a Blanket Recipe

"It’s hard not to appreciate the beauty of a simple weenie wrapped in pizza dough. Who can resist? After much, much too much trial and error for such simple fare, I have concluded that wrapping the pigs in triangle-shaped dough is way overrated." — Nicole Hunn of Gluten-free on a Shoestring

Deliver Ingredients


  • 2 Cups high-quality all-purpose gluten-free flour
  • 1 Tablespoon active dry yeast
  • 16 gluten-free cocktail weenies
  • 1 Teaspoon sugar
  • 3/4 Teaspoons kosher salt
  • 3 Tablespoons extra-virgin olive oil
  • 3/4 Cups warm water (about 100°F)
  • 1 1/2 Teaspoon xanthan gum (omit if your blend already contains it)


In a medium-size bowl or the bowl of your stand mixer, place the flour, xanthan gum, yeast, sugar, and salt and whisk to combine well.

To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, mix with a spoon or fork to combine, or mix with the paddle attachment of your stand mixer on low speed. Stir or mix constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.

Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (about 1 hour).

Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Once the dough has finished rising, divide it into 4 pieces of roughly equal size, and with floured hands shape each piece into a ball. Place one ball of dough at a time (covering the other two with a moist towel), on a well-floured surface, and dust the dough liberally with extra flour. Roll into a rectangle 8 inches long by 6 inches wide, and between 1/8 inch and 1/4 inch thick, dusting with flour if the dough becomes sticky. With a sharp knife or pastry wheel, slice the rectangle into 4 smaller rectangles, each 2 inches wide by 6 inches long. Repeat with the remaining 3 balls of pizza dough.

With a sharp knife, slash each weenie on one side, along its length about halfway through the weenie. This is to allow steam to escape while the pigs bake. Take the first rectangle of dough, place a weenie on a short side right at the edge, and roll the weenie up tightly in the dough. Press the edge against the weenie to seal, and place the pig and blanket on the prepared baking sheet. Repeat with the remaining rectangles and weenies, and place them about 1 inch apart from one another on the baking sheet.

Place the baking sheet in the center of the preheated oven and bake until the dough is brown around the edges and lightly brown on top, about 10 minutes. Remove from the oven, and allow to cool briefly before serving.


Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.