I’m not sure what could be more festive for Superbowl season than these Paleo/Maker’s Diet style Pigs in a Blanket. Not only do they look absolutely adorable, but they are fantastic with some Dijon Mustard! Do you have a Superbowl food that’s a must every year?

Pigs in a Blanket

  • 3 Cups Almond Flour
  • 4 Tbsp. Cold, Diced Unsalted Butter
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Stevia
  • 2 Eggs
  • Around 14 Organic Beef or Turkey Hot Dogs

Preheat oven to 400. Add all ingredients (except hot dogs) into a food processor and pulse until it pulls away from edges and forms a ball. Separate the dough into two balls, cover and place in the freezer for 5-10 minutes.

While waiting for the dough to cool, slice each hot dog into 4 pieces. Take out the dough and roll out between two pieces of parchment paper until it forms a flat, round circle about 1/8 of an inch thick.

Using a pizza cutter, slice into wedges that are about the width of each hot dog at it’s thickest point. Roll each hot dog in a dough wedge, starting at the widest point. It will look like a crescent roll.

Place all on a parchment paper-lined cookie sheet and bake for 10 minutes, or until the edges begin to turn golden brown. Cool slightly and serve!

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12 thoughts on “Superbowl Food – Pigs in a Blanket!

  1. Mrs. Fowler used to make these all the time. I loved them as a child and often made them for my own children. I prefer to make them with turkey wieners nowadays, when I take the time to prepare them for company. They are easy and everyone enjoys having four or five.

    1. While I haven’t tried anything else for this particular recipe, I’ve noticed that you can almost always sub in coconut oil with a 1:1 ratio for butter! Hope that helps

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