Picture this: a party platter lands on the table, and within minutes, it’s empty. The culprit? Gluten-free pigs in a blanket.
These little guys are the ultimate crowd-pleaser—crispy, savory, and dangerously addictive. No one will even miss the gluten. Seriously.
Whether you’re gluten-intolerant, health-conscious, or just hungry, this recipe delivers. And the best part? You won’t need a culinary degree to make them.
Ready to upgrade your snack game? Let’s go.
Why This Recipe Works
Gluten-free pigs in a blanket aren’t just a consolation prize for people who can’t eat wheat. They’re better.
The gluten-free dough bakes up flaky and buttery, hugging the smoky sausage like it was meant to be. No dry, crumbly nonsense here. Plus, they’re stupidly easy to customize—spicy sausage, vegan dogs, fancy cheese, you name it.
Party food shouldn’t require effort, and this recipe gets it.
Ingredients You’ll Need
- 1 package gluten-free puff pastry (or homemade if you’re extra)
- 12 mini smoked sausages or hot dogs (check labels for gluten-free certification)
- 1 egg (for egg wash, because shine matters)
- 1 tbsp mustard or ketchup (optional, for dipping supremacy)
- Salt, pepper, or everything bagel seasoning (because plain is a crime)
How to Make Gluten-Free Pigs in a Blanket
- Preheat your oven to 400°F (200°C). No one likes a cold oven surprise.
- Roll out the puff pastry on a lightly floured surface (use gluten-free flour, obviously). Cut into thin strips—about ½ inch wide.
- Wrap each sausage in a pastry strip, spiraling it like a tiny edible scarf. Leave the ends exposed if you’re into aesthetics.
- Brush with egg wash for that golden, Instagram-worthy finish.
Sprinkle with seasoning if you’re feeling fancy.
- Bake for 12–15 minutes until the pastry puffs and turns golden brown. Don’t wander off—burnt pigs are sad pigs.
- Serve immediately with mustard or ketchup. Watch them disappear.
Storage Tips
These are best fresh, but if you have leftovers (unlikely), store them in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 350°F for 5 minutes to revive the crisp. Microwaving is a last resort—unless you enjoy soggy pastry.
Why You Should Make These
Gluten-free pigs in a blanket are universally devoured, even by gluten-lovers. They’re quick, portable, and perfect for parties, game nights, or solo snacking.
Plus, they’re customizable—swap the sausages, add cheese, or drizzle with honey for a sweet-savory twist. FYI, they also make you look like a kitchen hero with minimal effort.
Common Mistakes to Avoid
- Using stale pastry. Check expiration dates—gluten-free dough dries out faster.
- Overcrowding the baking sheet. Give them space, or they’ll steam instead of crisp.
- Skipping the egg wash. Pale pigs are depressing pigs.
- Burning them. Set a timer. Your future self will thank you.
Alternatives and Swaps
No gluten-free puff pastry?
Use crescent roll dough (if gluten isn’t an issue) or even phyllo dough for extra crunch. Vegan? Swap in plant-based sausages and skip the egg wash (use olive oil instead).
For a keto version, wrap sausages in cheese or almond flour dough. The world is your pig-filled oyster.
FAQs
Can I make these ahead of time?
Yes, but bake them fresh for the best texture. Prep the wrapped sausages and refrigerate for up to 4 hours before baking.
What’s the best gluten-free pastry brand?
IMO, Schär and GeeFree work well, but check your local store—some brands bake up crispier than others.
Can I freeze them?
Freeze unbaked wrapped sausages on a tray, then transfer to a bag.
Bake from frozen, adding 2–3 extra minutes.
Why are mine falling apart?
Your pastry might be too cold or dry. Let it soften slightly before rolling, and work quickly.
Final Thoughts
Gluten-free pigs in a blanket prove that dietary restrictions don’t mean sacrificing flavor—or fun. They’re crispy, savory, and disappear faster than your motivation to meal prep.
Make them. Eat them. Repeat.
Your snack game just leveled up.