Pigs in a blanket are always a fun and easy finger food to serve any time, whether it's a simple lunch, an after school snack, or part of a buffet spread to feed a crowd! The "blankets" have a soft bread-like texture, are really easy to make, and are also gluten-free, but you'd never know it! Serve them with ketchup or your favorite dip and they're sure to be a crowd pleaser!
Course Appetizer, Snacks
Cuisine Western
Keyword buffet, easy gluten-free, finger food, food for a crowd
Cut wieners in half or in thirds, making sure to have 12 individual pieces. Set aside.
In a mixing bowl, combine the brown rice flour, tapioca starch, sorghum flour, baking powder, garlic powder, onion powder, salt and xanthan gum. Whisk together well.
Add the full-fat Greek yogurt and oil to the dry ingredients and mix well with a spoon or spatula until a dough forms.
Turn dough out onto a surface dusted with tapioca starch and work with your hands to press together into a more cohesive dough. Shape into a round disc.
Dust a rolling pin with tapioca starch and roll disc out to approximately 10" in diameter. Use your hands to help shape and flatten the dough as necessary into a circle.
Cut the dough into 12 equal wedges.
Place a wiener on the wide end of a wedge and roll to the tip. If the dough cracks or breaks or sticks to the work surface, simply use a knife or spatula to help lift the dough off and gently press the cracks together with your fingers. Place the rolls on a parchment lined baking sheet.
Repeat with remaining wieners and wedges.
In a small bowl, beat the egg with water for the egg wash and brush onto all the rolls.
Top with sesame seeds, if desired.
Bake for 20 minutes until golden brown.
Serve with ketchup, mustard, relish, or other dips!
Notes
Use whatever wieners or sausages you like. If you use sausages, choose ones that are not much fatter than a wiener to ensure it can be wrapped properly. Breakfast sausages work well.
If you use cocktail wieners, use whole ones instead of cutting them.
If the dough cracks or breaks, simply press it back together. The dough will not be pliable like a wheat dough.
They can be made ahead of time and quickly reheated in the microwave for 10-20 seconds. You can also warm them in a 350F/180C oven for about 10 minutes. Keep leftovers in the fridge.