Cooking and Serving: 30 minutes | 16 pigs in blanket
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 ½ teaspoons xanthan gum, (omit if your blend already contains it) | 1 tablespoon active dry yeast
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 16 pigs in blanket
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, (omit if your blend already contains it)
1 tablespoon active dry yeast
1 teaspoon (4 g) granulated sugar
¾ teaspoon kosher salt
¾ cup (6 fluid ounces) warm water, (about 100°F)
3 tablespoons (63 g) extra-virgin olive oil, (plus more for drizzling)
16 gluten-free cocktail weenies, (about 8 ounces)
Instructions
MAKE THE PIZZA DOUGH
In a medium-size bowl or the bowl of your stand mixer, place the flour,.
xanthan gum, yeast, sugar, and salt and whisk to combine well.
To the flour mixture, add the 3 tablespoons of olive oil and the water in a.
steady stream, mix with a spoon or fork to combine, or mix with the paddle.
attachment of your stand mixer on low speed.
Stir or mix constantly while streaming in the water and continue stirring.
until the mixture begins to come together.
If the dough seems super sticky, add some more flour a tablespoon at a time,.
and stir or pulse to combine. Press the dough into a disk.
Place the dough in another medium-size bowl and drizzle it with olive oil.
Turn the dough to coat it with oil
This will prevent a crust from forming on the dough while it is rising. Cover.
the bowl with plastic wrap and place it in a warm, draft-free area to rise.
until doubled in volume (about 1 hour).
SHAPE THE DOUGH
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached.
parchment paper and set it aside.
Once the dough has finished rising, divide it into 4 pieces of roughly equal.
size, and with floured hands shape each piece into a ball.
Place one ball of dough at a time (covering the other two with a moist.
towel), on a well-floured surface, and dust the dough liberally with extra.
Roll into a rectangle 8 inches long and 1/4 inch thick, dusting with flour if the dough becomes sticky. With a.
sharp knife or pastry wheel, slice the rectangle into 4 smaller rectangles,.
each 2 inches wide pizza dough.
ASSEMBLE THE PIGS IN A BLANKET
With a sharp knife, slash each weenie on one side, along its length about.
halfway through the weenie. This is to allow steam to escape while the pigs.
Take the first rectangle of dough, place a weenie on a short side right at.
the edge, and roll the weenie up tightly in the dough. Press the edge against.
the weenie to seal, and place the pig and blanket on the prepared baking.
sheet. Repeat with the remaining rectangles and weenies, and place them about.
1 inch apart from one another on the baking sheet.
BAKE THE PIGS IN A BLANKET
Place the baking sheet in the center of the preheated oven and bake until the.
dough is brown around the edges and lightly brown on top, about 10 minutes.
Remove from the oven, and allow to cool briefly before serving.
NUTRITION
Cholesterol: 6mg | Sodium: 219mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.4g |.
Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.1mg.
NUTRITION
Cholesterol: 6mg | Sodium: 219mg | Potassium: 19mg | Fiber: 1g | Sugar: 0.4g |.
Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.1mg.