Our Paleo Family

Paleo Baby Pigs in Blankets

I’m not sure what brought this idea to mind, but it was genius, if I do say so myself. It’s not like we ever ate pigs in blankets around here before our Paleo conversion, but as I was thinking of fun finger foods to have over Christmas, this is what came to mind. These are baby pigs because I made them appetizer size. You could most certainly make them with full sized hot dogs, but these are much more fun. And really, the process of wrapping the hot dogs in the pastry dough isn’t tedious and your kids would probably love to help. It’s the perfect job for little hands.

I couldn’t find “cocktail” hotdogs in any of my local grocery stores that didn’t contain nitrites, nitrates, hormones, antibiotics, etc. So I used full sized hotdogs cut into quarters (see pictures below). Supposedly, Pederson Farms makes these, but my Whole Foods, who carries other Pederson’s products, didn’t have them. You can probably find several brands of “healthy” hot dogs in your stores so choose your favorite.

These Baby Pigs in Blankets are so good! We had them for dinner when I was working on the recipe, then I froze the rest to eat Christmas Eve. They reheated beautifully in a 350 degree oven for just about 8 minutes. If you like to plan ahead, these would be perfect! Get your work done early and enjoy your party.

This would be a great paleo recipe to initiate your non-paleo friends. They are delicious, fun, finger foods and I bet your guests will ask where you bought them! Then you can brag about your amazing domestic abilities!

Paleo Piggies in Blankies
Print Recipe
The perfect cocktail food! Serve these for New Year's Eve, Super Bowl parties or any night of the week. Your family will love you for it!
Servings Prep Time
32 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
32 servings 30 minutes
Cook Time
30 minutes
Paleo Piggies in Blankies
Print Recipe
The perfect cocktail food! Serve these for New Year's Eve, Super Bowl parties or any night of the week. Your family will love you for it!
Servings Prep Time
32 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
32 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Make the pastry crust according to the recipe instructions. Form into a ball then divide in half. Set aside one half and roll the other half into a circle approximately 7 inches in diameter. Roll dough on a silicone mat, parchment paper or counter top sprinkled with a little arrowroot or almond flour.
  2. Preheat oven to 375 degrees. Prepare a baking sheet by covering with parchment paper or non-stick foil.
  3. Cut the circle of dough into 16 equal triangles. I use a pizza cutter for this and it's super fast and easy.
  4. Cut hot dogs into quarters by slicing lengthwise and then in half again.
  5. Lay one piece of hot dog on each triangle of dough, flat size down, a little closer to the fat end than the pointy end.
  6. Fold the fat end of dough over the hot dog, then wrap the pointy end over.
  7. Because this dough is fragile, I find it easiest to hold each dough triangle in my hand and seal the dough together as I wrap it. The dough will crack a little as you wrap the dogs, but you can easily press it back together.
  8. Lay your wrapped piggies evenly spaced on your prepared sheet pan.
  9. Bake for 30 minutes, until lightly browned and crispy.
  10. Serve with your favorite sauce, if desired. I like this simple one: ketchup, mustard, mayonnaise and pickle relish. Add mostly ketchup and a little of each of the other ingredients. Taste and adjust to your liking. Mix well and refrigerate until ready to serve.
Recipe Notes

For pastry crust recipe, see Paleo Chicken Pot Pie recipe

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