Quick 3-Ingredient Gluten-Free Pigs in a Blanket
These gluten-free pigs in a blanket come together with just three core ingredients and bake up flaky and golden in under half an hour. They taste just like the classic party snack but are safe for anyone avoiding wheat.
You can dress them up with everything bagel seasoning or keep them plain, and a batch disappears fast whether it’s game day or an after-school snack.
What Makes These So Good
The puff pastry gets genuinely crisp layers, not the dense, dry coating you sometimes get with gluten-free dough. Because the dough is store-bought, the whole thing feels like a shortcut, but the result is what people expect from a pig in a blanket: buttery, shattery edges around a salty little sausage.
They hold their crunch for a good 20 minutes out of the oven, which is enough for a party platter to do its job. Leftovers reheat well, too, so making a double batch never feels like a waste.
Ingredients
- 1 sheet gluten-free puff pastry (about 10 oz), thawed if frozen: look for a butter-based brand for the flakiest layers.
- 24 gluten-free cocktail sausages or mini hot dogs: check the label to be sure no wheat starch is hiding in the ingredients.
- 1 large egg, beaten with 1 tablespoon water: for the egg wash that gives the tops a shiny, deep-golden finish.
- Optional: 1 teaspoon everything bagel seasoning, sesame seeds, or flaky salt: for sprinkling right before baking.
Variations / Substitutions
- Swap the protein: use mini chicken sausages, plant-based cocktail links, or quartered hot dogs if you can’t find cocktail size.
- Change the topping: poppy seeds, cracked black pepper, or a pinch of garlic powder work if you don’t have everything seasoning.
- Make it dairy-free: use a dairy-free gluten-free puff pastry and skip the butter brush at the end.
- Go sweet-savory: brush the baked pigs with a mix of melted butter and a little honey for a glossy, sticky finish.
For a yeasted dough option that bakes up similarly flaky, try my Soft Gluten-Free Dinner Rolls.
How To Make Gluten-Free Pigs in a Blanket
Step 1: Cut the Pastry
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Unfold the thawed gluten-free puff pastry sheet on a clean work surface. Using a sharp knife or a pizza cutter, slice the sheet lengthwise into 12 long strips, each about ½ inch wide. Then cut each strip in half crosswise so you end up with 24 shorter strips. Work quickly while the dough is still cold; if the pastry gets too soft, slide it onto a plate and chill for 5 minutes.
Step 2: Wrap the Sausages
Lay one strip of pastry diagonally across a cocktail sausage, starting near one end. Gently roll the sausage away from you so the dough wraps around it in a slight spiral, overlapping the edges. Dab a little egg wash on the end of the strip to seal it, then place the wrapped sausage seam side down on the prepared baking sheet. The whole roll takes about 30 seconds per piece once you find your rhythm. Repeat with the remaining sausages and pastry strips.
Step 3: Bake and Serve
Brush the tops of each wrapped sausage with the egg wash, making sure to get the sides so they brown evenly. Sprinkle on any seasoning you like while the wash is still wet. Bake for 12 to 15 minutes, until the pastry is deeply puffed and golden brown. Let them cool on the sheet for just 1 minute, then transfer to a plate or board. Serve hot with mustard, ketchup, or a quick honey-dijon dip.
A Few Notes Before You Start
- Keep the puff pastry cold right up until you roll. If it starts sticking or tearing, pop it in the fridge for 10 minutes, not back in the freezer, so it stays pliable.
- Pat the sausages dry with a paper towel before wrapping. Any extra moisture steams the dough from underneath and keeps it from getting crisp.
- If you want deeper color on top without an egg wash, brush the baked pigs with a little melted butter right when they come out of the oven.
Storing Leftovers
- Refrigerate: Keep any leftover pigs in an airtight container for up to 3 days. They will soften a bit, but a quick reheat brings the crunch back.
- Reheating: Place them on a baking sheet in a 350°F (175°C) oven for 4 to 5 minutes. Avoid the microwave, which makes the pastry go rubbery.
What To Serve With Gluten-Free Pigs in a Blanket
A bowl of whole-grain mustard cuts through the richness of the buttery pastry, and a side of tangy barbecue sauce does the same for a sweeter crowd. If you’re putting out a full snack spread, set them next to a crisp veggie tray with ranch dip—the contrast of cold crunch and hot, flaky dough works better than you might think.
Frequently Asked Questions
Can I make these ahead and freeze them?
Yes. Wrap the uncooked pigs, place them on a parchment-lined tray in a single layer, and freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 3 to 4 minutes to the bake time.
What is the best gluten-free puff pastry to use?
Butter-based brands like Schär or Dufour give the flakiest result. Avoid pastries that feel dry out of the package; they tend to crack when you roll them.
Can I use gluten-free crescent roll dough instead?
You can, but the texture will be softer and more bread-like. Cut each triangle into 3 thinner triangles before wrapping, and expect a slightly shorter bake time.
How do I keep the pastry from unraveling while it bakes?
Make sure you brush the seam with egg wash and press it firmly closed. Placing the rolled sausage seam side down on the baking sheet is usually enough to hold it in place.
Gluten Free Pigs In A Blanket Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Cut the puff pastry sheet into 24 short strips, about ½ inch wide.
- Lay a strip diagonally over a sausage, roll to wrap, and seal the end with a dab of egg wash. Place seam side down on the baking sheet and repeat with all sausages.
- Brush the tops with remaining egg wash, sprinkle with seasoning if using, and bake 12 to 15 minutes until puffed and deep golden. Serve warm.
