I always plan my meals for the week, working them around what I have scheduled each week, what produce is in season & what may be on sale. I find it makes the week go smoothly & it takes the task out of figuring out what to eat for dinner each night. It’s also fun to plan and look forward to cooking and eating some of our favorite dishes!
On a recent Saturday afternoon my daughter and I were grocery shopping for the week ahead. I had my meals for the week planned, but I had purposely not planned anything for that evening, as I wanted to make something fun and spur of the moment since it was the weekend.
As we were stopped in the meat department of Whole Foods we were reminiscing about the chicken pot pie I had made earlier in the week and how good the crust was. We happened to be standing by the packaged hot dogs, looked down and saw a package of paleo ones. Instantaneously we looked at each other and said let’s make Piggies in a Blanket for dinner! They had been an easy Saturday night favorite meal when the kids were growing up. They tally weren’t particularly healthy, a processed hot dog wrapped up in a packaged crescent roll, but they were a fun meal that the kids all enjoyed.
I decided to clean up that old favorite by using a good quality paleo hot dog wrapped in a paleo “blanket”. For the hot dogs I used Applegate Uncured Grass-fed Beef Hot Dogs, and for the blankets I made the paleo pie crust from the Chicken Pot Pie recipe from my February blog post, rolled it into a large rectangle and cut it in smaller rectangles to wrap around each hot dog. They were easy to make and a fun nostalgic Saturday night meal! I served them with a cole slaw that I tossed with a lemony-mustard dressing. Piggies in a Blanket have definitely made a comeback!
Paleo Piggies in a Blanket
For 6 Piggies
1 package Paleo Grass-fed Beef Hot Dogs (I used Applegate Uncured Grass-fed Beef Hot Dogs)
1 1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup ghee, melted
3/4 Tbs unsweetened almond milk
1 1/2 tsp water
Preheat oven to 400 degrees F
In a large bowl mix almond flour, baking powder & sea salt. Mix in ghee, almond milk and water. Roll into a ball, wrap in parchment and refrigerate for about 30 minutes.
Between 2 sheets of parchment paper roll out dough into a rectangle about 1/4-1/8” thick and make it large enough to cut into 6 rectangles. The rectangles must be large enough to completely wrap around hot dog with about 1/4-1/2” overlap. The length should allow about 1/2” of each end of the hot dog to be uncovered. Leave dough on the parchment paper and very carefully cut parchment paper with dough on it into individual rectangles. The parchment paper will help you roll the dough around the hot dog more easily.
Make slices in an “X” on each end of each hot dog. Place each hot dog on the long end of each piece of dough, and using the parchment paper for assistance, carefully roll the dough around the hot dog, pinching it together. It cracks occur while rolling, simply pinch them together. Place seam side down on parchment paper lined rimmed baking sheet. Bake in preheated oven for 30 minutes or until crust is golden.
Makes 6 Piggies
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo and Whole30 compliant