Gluten-Free Pigs in a Blanket
These gluten-free pigs in a blanket take me right back to childhood parties, with just a few tweaks to fit how I eat today. They’ve got that same flaky, golden pastry and savory little sausage inside, only now they’re made with gluten-free puff pastry.
Servings: 9 servings (36 each)
Ingredients
- 1 sheet gluten-free puff pastry homemade or store-bought
- 14 oz little smokies (1 package) dried and gluten-free
- 1 egg
- 1 tbsp water
- 2 tbsp everything bagel seasoning
Instructions
- Preheat the oven to 350°F (177°C) and line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the egg and water until the egg is well blended.
- Roll the puff pastry to a 9x12 sheet. Cut into 36 pieces, by cutting 4 even sections along the long side of the pastry and 9 – 1” sections along the short side of the pastry. They don’t have to be perfect.
- Take one strip and roll it around a smokie. Pinch the pastry to seal. Place the wrapped smokie on the prepared baking sheet seam side down. If the pastry isn’t sticking together, you can brush a dab of water or egg wash at the end of the roll, then pinch it together to help it seal.
- Brush the tops with the egg wash and sprinkle everything bagel seasoning on top.
- Bake for 20-25 minutes until golden brown. Serve warm.
Notes
- A 14-ounce package of Lit’l Smokies may include a few more than you need for 36 pieces, so you might have a couple left over.
- Sweet Loren’s gluten-free puff pastry was my favorite. It was easy to handle, baked up flaky, and had a nice rise.
Nutrition
Serving: 1serving (4 each) | Calories: 290kcal | Carbohydrates: 13g | Protein: 8g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 46mg | Sodium: 701mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 27IU | Calcium: 10mg | Iron: 1mg