Tuesday, August 20, 2013

Pigs in a Blanket

So, my amazing pita bread recipe has turned into so much more.  A few weeks ago it became the base to my calzones and now we've used it to make pigs in a blanket.  This is an excellent and super easy kid friendly meal just in time for school.  It would make a great lunch or an after school snack.  And your kids can help you make it...my older son had a blast making these with me. :)

Pigs in a Blanket
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
8 gluten free hot dogs
olive oil

Preheat oven to 400F. In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 5 minutes to proof.

In a stand mixer, combine flour and salt.  Add in the yeast mixture and mix on low until combined.

Add in enough additional water to make the dough sticky but stay together as a ball.  This won't be the typical gluten-free bread dough which is a thick, sticky batter.  It's does actually resemble regular bread dough, but is quite a bit sticky. I added in just under 1/4 cup to get mine to the right consistency.

Once the consistency is right, mix it on high speed for 3-5 minutes.

Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough in half. Roll out each portion one at a time into a rectangle about 1/8"-1/4" thick.  With a sharp knife, slice the dough into eight equal pieces (the pieces should be approximately 2"x 6").  Repeat with the other remaining dough.

Cut each hot dog into half and slash each half lengthwise to allow the steam to escape while the pigs are cooking.  

Roll up the hot dogs tightly in the dough and press the outer edge against the hot dog to seal it. Brush the tops with olive oil (I forgot this with mine and they didn't brown as well, so if you want them to brown on top, brush with olive oil) and place the hot dogs on a grease baking sheet. Bake at 400F for 15-20 minutes. 

This recipe was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not WednesdaysAllergy Free Wednesdays, Allergy Friendly Lunchbox Love, Whole Foods Friday, and Gluten Free Fridays.

1 comment:

  1. Yum! These look super tasty, and your dough looks great (it's always so hard to get the right consistency of GF dough for wrapping and rolling!) Thanks for sharing this on Waste Not Want Not Wednesday, I've pinned it :)