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.
Servings 10
Calories 122kcal
Ingredients
Pizza Dough
- 2 tbsp cream cheese
- 1 1/2 cup mozzarella cheese
- 3/4 cup almond flour
- 1 egg room temperature
- ⅛ 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.
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