Gluten-Free Pigs in a Blanket with Homemade Honey Mustard Dipping Sauce

Wrapped in a buttery croissant-style dough, these gluten free pigs in a blanket are perfect any time of day!

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All I Want For Christmas (is Pigs in a Blanket and Cake)

Last Christmas we hosted Christmas Eve at our apartment and kept the menu simple: turkey, rice and beans, and a crowd-pleasing dill dip. When I asked my husband what he wanted me to make, he named two favorites: pigs in a blanket and a Chantilly cake. The cake recipe is coming soon, but the pigs in a blanket were a hit.

Pigs in a blanket are traditionally made with crescent roll dough. As many gluten-free cooks know, premade crescent roll dough isn’t available in most stores, so I developed a homemade gluten-free dough that works well for both pigs in a blanket and for baking into crescent rolls.

I also made a quick four-ingredient honey mustard sauce for dipping. It pairs well with the pigs in a blanket and even gets used on vegetables—the flavors are versatile and simple to adjust to taste.

Gluten Free Pigs in a Blanket with Homemade Honey Mustard Sauce

This dough doubles as a crescent roll recipe—any leftover dough can be rolled and baked into soft rolls. For these pigs in a blanket I used regular hot dogs rather than cocktail franks for two reasons: I can be certain they’re gluten free, and my husband prefers full-size hot dogs. Wrapping full-size hot dogs and then slicing them into four pieces makes assembly faster and easier than working with tiny franks.

Recipe Notes

Gluten Free Flour

I used GF Jules Gluten Free All Purpose Flour for this recipe and find it performs very similarly to wheat-based all-purpose flour. If you use a different blend, choose one that contains xanthan gum or add an appropriate binder so the dough holds together and achieves the desired texture.

Wrapping the Hot Dogs

Wrap the dough fully around each hot dog at least once or twice so the seam stays sealed as the dough puffs up in the oven.

Proofing the Yeast

Allow the yeast to proof until bubbly. If the yeast doesn’t activate, the finished rolls will still be edible but won’t be as soft and fluffy.

Rising

Give the assembled pigs in a blanket time to rise in a warm spot. Proper rising improves texture and lightness.

Mixing the Dough

A hand mixer works fine if you don’t have a stand mixer. A food processor can also be used, but avoid overmixing. The goal is a cohesive dough that rolls out easily.

Dairy Free Option

If you need a dairy-free version, you can substitute dairy-free butter alternatives. I’ve had good results using Earth Balance or similar products in baking applications.

Honey Mustard

I used yellow mustard and raw honey for a milder flavor, but adjust the mustard type and honey amount to suit your taste.

I hope you enjoy these gluten free pigs in a blanket as much as we did!

Print Recipe

Gluten Free Pigs in a Blanket with Homemade Honey Mustard Sauce

Gluten free pigs in a blanket: everything you love about this classic snack, made with a tender homemade dough and served with a tangy-sweet honey mustard dipping sauce.

Ingredients

• 1 package rapid rise yeast
• 1/2 cup warm water
• 1 Tablespoon sugar
• 2 cups gluten free all-purpose flour (recommend GF Jules)
• 1/2 teaspoon salt
• 2 Tablespoons butter
• 1 egg
• 1 Tablespoon agave nectar (or honey)
• 1/4 cup water (to bring dough together)
• 8 gluten free hot dogs

Honey Mustard Dipping Sauce

• 1/3 cup mustard
• 3 Tablespoons mayo
• 3 Tablespoons honey
• 1/4 teaspoon apple cider vinegar

Instructions

Gluten Free Pigs in a Blanket

• Combine yeast, sugar and 1/2 cup warm water. Let sit about 5 minutes to proof until bubbly.
• Whisk the egg and agave nectar in a small bowl.
• In a large bowl (or stand mixer bowl) combine gluten free flour and salt.
• Beat in softened butter until the mixture becomes crumbly.
• Stir in the yeast mixture and the egg mixture, then beat until well combined.
• Slowly add up to 1/4 cup water, mixing until the dough holds together and can be rolled.
• Roll the dough out to about 1/8–1/4 inch thickness and cut strips the length of the hot dogs.
• Brush each strip with melted butter, wrap a hot dog with the dough, then cut each wrapped hot dog into 4 pieces.
• Place the pieces on a baking sheet, cover, and allow to rise for 30 minutes in a warm place (or in an oven preheated to 200°F and then turned off).
• Brush the tops with butter and bake at 375°F for 15–20 minutes, until golden brown.

Honey Mustard Sauce

• Combine mustard, mayo, honey and apple cider vinegar. Mix well and taste-adjust to your preferred balance of sweet and tangy.