Fathead Pig in a Blanket

Ah the wonders of Fathead dough! Used here in Pigs in a Blanket

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A Family Favorite

I can not tell you how beloved this recipe is for my Fathead Pigs in a Blanket. It does not surprise me. I mean, who doesn’t like this American Classic.

So, when I make this recipe I’m usually making these in bulk. I’ll do one batch for dinner that night. Then I’ll make 1-3 batches to freeze for later.

When I freeze the RAW hot dog and dough I’ll spend them out on a cookie sheet and freeze them flat. Once they are frozen I’ll transfer them to a ziplock bag for compact storage.

Read below and I tell you how to bake the Fathead Pigs in a Blanket from frozen in no time at all. I even bake them in the morning before work and school when I have nothing else in the fridge to pack for lunch.

My Fathead Dough tips…

For pizza best to make the dough, roll out between two oil parchment. Then you can freeze it flat to use later. Or use it fresh right then. 

Cooking pizza from frozen you want to thaw it completely on counter top then bake. 

Also for pizza (Lately) I’ve been baking the dough first and then adding the sauce and topping and then bake again when fully assembled. Peter like the crust crispy….this helps as it will never be super crispy but it def helps. 

For the pigs…it’s kinda like play dough. Because the packages of hot dogs are all different quantities you will have to roll the dough in strips. I always eyeball the size. Using a knife you sort of cut a square and roll the dog in the square. 

Once the Fathead Pigs in a Blanket are rolled you can bake fresh or freeze them raw. Cooking from frozen I pop them in a 375-400* oven for 15 mins. Then maybe broil for 30sec to a minute. 

I always make triple the batch of pigs and freeze in quantity for later use.

Freeze whatever amount of the fathead pigs in a blanket that you are not going to eat right now. Freeze them flat on a cookie sheet. Once frozen trains fee them to a ziploc bag to store in the freezer. 

Baking thawed

As I mentioned, I make one batch to cook for dinner that night, so the dough is raw (not frozen) around the hot dog. I line a baking sheet with parchment paper and line up the dogs about 2″ apart.

As a side note, sometimes I’ll put tonight’s dinner batch in the fridge just to firm up the dough a bit.

I preheat the oven to 350-375* and I place the cookie sheet in the oven for 15-18 minutes. Just watch the cooking at the end to bake to desired browning of the crust.

So many uses for Fathead Dough

Ah the wonders of Fathead dough! Used here in Pigs in a Blanket

The crust

The Fathead dough can be used for some many recipes. After I roll out the dough between two sheets of oiled parchment paper. For this recipe, I use pizza cutter to make small rectangles for each hot dogs. I eye ball it, but usually get about 7-8 Fathead Pigs in a Blanket from one batch.

Ah the wonders of Fathead dough! Used here in Pigs in a Blanket

I used an “everything but the bagel” seasoning, but you can top with sesame seeds or rock salt or nothing at all. Simply sprinkle your Fathead Pigs in a Blanket just before they go in the oven.

Pulled from the freezer

I like to make a batch of these Fathead Pigs in a Blanket and let them cool. Then I pop them in the freezer to reheat at a later time. When you’re in a pinch it’s nice to have a ready made meal on hand. Also great for kid and work lunches.

First I roll each hot dog up in the dough and line then up on a cookie sheet. It does not matter how close the Pigs are on the cookie sheet because you will be sticking the entire batch into the FREEZER. Once they are frozen I transfer them to a ziploc bag for compact storage.

When I am ready to bake these for a quick meal I first preheat the oven to 375-400* . I line up the FROZEN RAW Fathead Pigs in a Blanket on a cookie sheet with about 2′ in between each hot dog. I bake the dogs from frozen for about 15-18 mins.

Ah the wonders of Fathead dough! Used here in Pigs in a Blanket

Condiments

Ah the wonders of Fathead dough! Used here in Pigs in a Blanket

Other variations

Add jalapeño, cheese or grilled onions right inside the blanket BEFORE you bake for a change. It’s like a surprise!!!

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Fathead Pigs in a Blanket Dough

This dough is so versitle that I use it for pizza, pigs in a blanket, calzones and even lasagna.
Prep Time: 15 minutes
Cook Time: 20 minutes
Assembly Time: 20 minutes
Total Time: 55 minutes
Course: dinner, family dinner
Cuisine: American
Keyword: Easy Family Dinner, fathead pizza, keto pizza
Servings: 10
Calories: 122kcal
Author: The Kellie Kitchen

Ingredients

Pizza Dough

  • 2 tbsp cream cheese
  • 1 1/2 cup mozzarella cheese
  • 3/4 cup almond flour
  • 1 egg room temperature
  • tsp salt

2 sheets of parchment paper

    Instructions

    Basic Fathead Dough

    • In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 30 seconds to 1 minute on high. Take out and stir. Put back in microwave for 30 seconds, then stir again.
    • Depending on your microwave you will may need an additional 30-60 seconds until all melted and combined. 
    • Take cheese out of microwave and stir in the almond flour and egg until it forms into a sticky ball of dough. You may want to use your hands or a sturdy wooden spoon.
    • Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball or log of dough in middle of bottom parchment paper.
    • Oil a second sheet of parchment paper and place face down on top. Flatten down with your palm. 
    • Then with a rolling pin (or something heavy and round) roll out dough into a 1/4″-1/2″ thickness in between the two sheets of parchment paper. When you have your desired thickness and shape peel off the top sheet of parchment paper. 
    • This is PIZZA shaped Fathead dough.
    • ONCE YOU HAVE THE RAW DOUGH READY you can decide what you want to make…pizza, Pigs in a Blanket, calzones, etc.
      Fat Head Dough ready from freezer

    Rolling Pigs in Fathead Dough

    • Place a log of fathead dough on oiled parchment paper. Cover with second piece of oiled parchment paper and roll to desired thickness. (about 1/4" thick)
    • Measure hot dog on sheet of dough. Trim dough to desired length to cover hotdog or sausage.
    • Roll a single hotdog in the dough to cover hotdog circumference.
    • Repeat until all hotdogs are rolled in dough.
    • This dough recipe should cover 8-10 hotdogs, but there a few factors. The quantity of finished product will depend on the length and circumference of your hotdogs, as well as the thickness you roll your dough.
    • Leave your Fathead Pigs in a Blanket plain or add desired toppings. I like to use "everything but the bagel" seasoning.
    • Because there are many steps in making this recipe I always like to double the dough recipe and make as many of the Pigs in a Blanket as possible. A double recipe of dough usually works with 3 packages of 6 hotdogs (18 total dogs)

    Cooking Fathead Pigs in a Blanket (NOT FROZEN)

    • Preheat oven to 350* and line a baking sheet with parchment paper. Place as many dogs on the sheet as you would like to cook.
    • Space the dogs 1-1.5" apart to allow for spreading.
    • Bake for 15-20 minutes. Check doneness at 15 minutes. Turn oven to broil for 1-2 minutes to fully brown the top of the Pigs in a Blanket dough.

    Storing RAW Pigs in a Blanket

    • Line your rolled Pigs in a Blanket on a parchment lined cookie sheet. Place in freezer for several hours or until fully frozen.
    • Once frozen you can transfer the dogs to a large ziploc and store in the freezer.

    Cooking Fathead Pigs in a Blanket (FROZEN)

    • Preheat oven to 400*
    • Place frozen dogs on a parchment lined baking sheet with spacing for room in case they spread.
    • Bake from frozen in 400* oven for 20-30 minutes. Check doneness at 20 minutes.
    • Turn oven to broil at the end of cook time for 1-2 minutes to brown the dogs to your desire.

    Notes

    Special items may be needed by not necessary….pizza stone and rolling pin.

    Nutrition

    Serving: 1serving | Calories: 122kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 167mg | Potassium: 24mg | Vitamin A: 195IU | Calcium: 122mg | Iron: 0.5mg
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    **Nutritional NOTE**

    Macro calculations do NOT include the values for the hot dogs. Because I do not know which hot dogs you will use you must calculate this on your own. I use Hebrew National All Beef Hot Dogs from Costco. They’re the best buy and flavor in my book!

    However, Applegate Farms Uncured All Beef Hot Dogs are Nitrate free and are probably the best on the market nutritionally speaking.

    *BAKING PIGS FROM FROZEN*

    When I am ready to bake these for a quick meal I first preheat the oven to 375-400* . I line up the FROZEN RAW Fathead Pigs in a Blanket on a cookie sheet with about 2′ in between each hot dog. I bake the dogs from frozen for about 15-18 mins.

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
    To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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