This classic party recipe is the ultimate appetizer or snack! Flaky, buttery gluten-free crescent rolls wrap up a juicy mini-sausage or hot dog. Baked to perfection, this easy gluten-free pigs-in-a-blanket recipe is ideal for holidays, Super Bowl parties, and tailgates.
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Whether you call them mini-crescent dogs or pigs-in-a-blanket, you can call them (finally!) gluten-free. We are using our popular gluten-free crescent roll dough to wrap these delightful bites. Yes, just like with our favorite gluten-free pizza rolls!
You can serve these with ketchup, GF BBQ sauce, or our simple honey mustard sauce.
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Why People Love This Recipe
- The dough can be made in advance and baked as needed
- Long-lasting and they can be frozen once baked
- Can be made dairy-free
🧾Ingredient Notes
For full details on the dough, I recommend reading through our full crescent roll post.
A brief summary is this recipe relies on using 1 to 1 gluten-free flour mix. I used Bob's Red Mill 1:1 Baking Blend. You should be able to use any 1:1 blend with similar results but I can guarantee lovely rolls with Bob's blend.
Specialty flours made for GF bread or pizza result in the wraps being too dense and heavy.
For the pigs in a blanket, you will need:
- Cocktail sized smoked sausages (aka little smokies) or mini hot dogs
- Egg
- Everything Bagel Seasoning or sesame seeds (optional)
- Dipping Sauces
See the recipe card for quantities.
Are mini smoked sausages gluten free?
It is always best to verify labels on the specific packages. As of the writing of this recipe, Hillshire Farms brand and Kroger brand have no gluten-containing ingredients but aren't specifically labeled gluten-free.
There are several brands of mini hot dogs that are gluten-free. Alternatively, you can select any regular size hot dog, smoked sausage, or another flavor of sausage and cut into 1 to 1 ½ inch pieces.
⏲️ How to Make Pigs in a Blanket
The crescent roll recipe takes about 30 minutes of hands-on time with 2 resting periods. While this recipe is easy for beginning bakers, it does require some advanced planning.
Let's get started!
Step 1- Rough Cut Dough
Place all the dry ingredients in the bowl (or food processor) and give it a quick mix. This includes the flour, xanthan gum (if needed), sugar, yeast, salt, and baking powder.
Next cut in the butter. I prefer to use a pastry blender or a food processor so that my hands do not warm up and melt the butter.
Work the butter into the flour until you get small pea-size pieces or even a bit smaller, like the picture below.
Step 2- Form and Rest
Whisk the egg, milk, and water in a small bowl. Add to the flour and butter mixture. Use a spatula to stir together until a dough forms.
Form the dough into a round disc. Wrap in plastic wrap and store in the fridge for 30 minutes.
Step 3- Roll and Rest
Dust your work surface, I prefer to roll out on a Silpat. Roll the dough into a rectangle shape. Fold one-third in and then the other third. Like folding a letter to put into an envelope.
Turn the dough 90 degrees. Roll out into a rectangle again, fold in one third then the other. Turn 90-degrees again. Repeat this process 3 to 4 times until the dough is smooth.
Step 3- Wrap Your Piggies
Cut the dough into 2 equal portions. Leave one half in the fridge while you work with the other.
Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.
Cut the dough into skinny triangles, roughly 3 inches long. Place sausage on the shortest side of each triangle. Roll up each, starting at the shortest side of the triangle and rolling to the opposite point; place point side down on 2 ungreased cookie sheets.
You can also bake on parchment paper.
Step 5- Bake and Serve
Make the egg wash by mixing together the egg and water. Sprinkle on the everything bagel seasoning. Proof the dough for 30 minutes, the dough should be slightly puffed.
Bake at 375 F degrees for 13 to 15 minutes or until puffed and golden. Serve with honey mustard or your preferred dipping sauce.
Expert Tips
- Divide the dough in half. Bake crescent rolls with one half and create the pigs in the blanket appetizer with the other. One recipe, two courses!
- Make full size pigs in a blanket and freeze for a quick kids lunch.
💭 Variations
Gluten-Free Mummy Dogs
Make this fun Halloween favorite but cutting the crescent roll dough into thin strips. Wrap the strips around full-size hot dogs, overlapping to look like a mummy. Add googly eyes for fun.
Cheesy Pigs in a Blanket
Add a sprinkle of grated cheddar on top of the sausage before rolling. a full recipe will need between ½ cup and ¾ cup of grated cheese. Use pepper jack for a spicy version.
Dairy-Free Pigs in a Blanket
I recommend using the Earth Balance baking sticks in place of butter and Oatly oat milk in place of the cow's milk.
I have not tested with an egg replacer so I am not sure if they can be successfully made vegan. If you try it, please let me know! There are so many great plant-based sausages available.
🌡️ Storage and Reheating
Make in Advance
To make the recent rolls in advance I recommend making them through the second resting period when the dough is folded like a letter. The next day, rest the dough at room temperature for 10 minutes before rolling out and wrapping the sausages.
Storing and Freezing
Leftover cooked pigs in a blanket should be placed in a sealed container and stored in the fridge for up to 5 days.
They can also be stored in a plastic freezer bag and frozen for up to 3 months.
Reheat in the oven at 325 F degrees until warmed through.
More Gluten-Free Snack Recipes
💬 FAQ
Yes! Use a larger piece of crescent dough and roll as normal. They will take 3 to 5 minutes longer to cook through. Full-size pigs in a blanket make a great lunch!
For an appetizer before the main course, I plan on 2 to 3 per person. For tailgating and cocktail parties, I plan 4 to 6 per person.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Gluten-Free Pigs in a Blanket
Ingredients
Crescent Roll Dough
- 2 ½ cups gluten-free flour blend plus more for rolling out the dough
- ½ teaspoon xanthan gum omit if your flour blend contains
- 3 Tablespoons granulated sugar
- 2 ¼ teaspoons dry active yeast
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter cold, cut into pieces
- ½ cup milk
- ¼ cup water
- 1 egg
- 1 egg plus 2 teaspoon water optional for egg wash
Filling
- 2 packages cocktail-size smoked link sausages or hot dogs gluten-free
- 3 Tablespoons Everything Bagel Seasoning
- Honey Mustard Sauce dipping sauce
Instructions
- Place the flour, sugar, yeast, baking powder, and salt in a large mixing bowl and whisk to combine. Cut the butter into small pieces and add to the flour mixture. Use a pastry blender (or your hands), to work the butter into the flour until only pea-sized pieces remain. You can also do this step in a food processor.2 ½ cups gluten-free flour blend, ½ teaspoon xanthan gum, 3 Tablespoons granulated sugar, 2 ¼ teaspoons dry active yeast, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 cup unsalted butter
- Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture. Use a spatula to stir together until the dough gathers itself into a ball. You may need to use your hands to finish this step.½ cup milk, ¼ cup water, 1 egg
- Wrap the dough in plastic wrap and chill in the fridge for at 30 minutes.
- Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about ½-inch thick. Fold the dough into thirds (see photos in the blog post). Turn 90 degrees, roll, and fold into thirds again.
- Repeat the folding pattern 3 more times, wrap the dough in plastic wrap, and chill in the fridge for 30 minutes.
- Divide the dough into 2 equal portions. Roll each portion out into a long rectangle, about ⅛ to ¼ -inch thick, 15-inches long, and 6 inches wide.
- Cut the dough into skinny triangles. Place sausage on the shortest side of each triangle. Roll up each, starting at the shortest side of the triangle and rolling to the opposite point; place point side down on 2 ungreased cookie sheets.2 packages cocktail-size smoked link sausages or hot dogs
- Mix together the egg and water. Using a pastry brush gently brush the egg wash over the rolls. This step is optional but helps give a more golden color. Sprinkle the tops with the everything bagel seasoning.1 egg plus 2 teaspoon water, 3 Tablespoons Everything Bagel Seasoning
- Proof the rolled dogs for 30 minutes. Preheat the oven to 375 degrees F, then bake for 13 to 15 minutes or until puffed and golden. Serve with honey mustard.Honey Mustard Sauce
Notes
- Instant yeast can be substituted. The rise time will be cut roughly in half.
- Crescent roll dough can be made 1 day ahead through the second resting phase.
- Double-check the package of cocktail links to ensure they are gluten-free. You can also cut down sausages or hot dogs to a smaller size and wrap.
Corinne L. says
Hoping to make a big batch and freeze for easy GF football appetizers this season. Any tips for freezer ready pigs in a blanket? Is it possible with GF dough??
Jen Wooster says
Yes you can either freeze the dough or freeze the cooked apps. Cool completely then place on a baking sheet in the freezer for 30 to 60 minutes. Move to a ziptop freezer bag and you should be good to go. They shouldn't stick together. To reheat take directly from the freezer to a 325 degree oven and heat until cooked through. Maybe 20ish minutes.
MamaBear says
Gave these a 4, flavor is outstanding and such a treat, especially when you're gf and df...but the dough didn't turn out at all. I followed the recipe to a T, even using Bob's Red Mill flour and it was so wet, I wasn't able to roll it out...even after refrigerating it...
Jen Wooster says
Sorry, you had trouble with the dough. What brand od dairy-free butter did you use? I will try and test the recipe again.
Jeff says
Hi Jen, I hope to make the mummy dogs for my daughter this weekend!
When and how long is the second resting period? Two resting periods are mentioned throughout and the title of step three includes "rest", but it doesn't say when, where, or for how long. Thanks!
Jen Wooster says
Yea, so fun! Happy Halloween. I rest the dough 3 times each for 30 minutes. First, when you form the disc chill in the fridge. After the first rolling, chill in the fridge. and then once the dogs are wrapped you proof them in a warm place 30 minutes.