Pigs-in-a-Blanket (gluten-free, dairy-free, egg-free, corn-free)

I was on a mission to make pigs-in-a-blanket for the boys this Superbowl Sunday and it was accomplished! They liked them...ok, Ry liked them. Cove took the dough off of his and just ate the hot dog. It was fun, though, to have a more traditional Superbowl snack for them. Ry kept calling them his beanie-weanies. I guess I made the mistake of saying that at some point and it stuck. I remember when I was little going to birthday parties and there would be a crockpot of the mini-weanies in a pot of beans, so I have a habit of calling little hot dogs beanie-weanies. I need to think of something more creative than pigs-in-a-blanket, too, after all they are turkey dogs and oh yes, congrats to the Packers. I was very happy to see them win, even if I don't root for them all fall.

Pigs-in-a-blanket

1 batch

pie crust

1 package 'safe' hot dogs (I use Applegate Farms organic turkey hot dogs)

1. Make the pie crust, according to the directions.

2. Preheat oven to 350 degrees.

3. When the dough is chilling in the freezer, remove hot dogs from the fridge and slice lengthwise. Then slice into three even sections.

4. Remove dough from freezer and roll out between wax paper, the same as for a pie crust. Cut into strips, about 3 inches long by 1-1/2 inches wide. 

5. Place the hot dog piece in one section of dough and roll up. Put them on a greased cookie sheet.

6. Bake them at 350 degrees for 20-25 minutes, until golden brown.

7. Enjoy!