remember pigs in blankets?! i was obsessed with making these as a kid & realistically still am. when bob's red mill announced they were launching a new grain-free flatbread mix, i knew this would be the perfect opportunity to make a gluten-free version of a classic childhood favourite.
of course the flatbread mix can be made simply into a flatbread or pizza, but i wanted to transform it into something else entirely! with valentine's falling on a weekend & everyone cozied (ok stuck) at home, this is the perfect semi-homemade recipe to make with the whole family. i sprinkled it with my favourite everything bagel mix & included a little smoked cheddar into the dough because.. smoked cheddar.
happy valentine's & to my fellow canadian's, happy long weekend!
xo
ingredients
- 1 200g bag bob's red mill grain free flatbread mix
- 1/2 cup grated smoked cheddar cheese, plus more for topping
- 1 pinch salt
- 1 large egg
- 1/4 cup extra virgin olive oil
- 2 tablespoons water
- 8 all beef hot dogs, halved
- egg wash, for brushing
- everything bagel seasoning, for topping
- ketchup or dijon mustard, for serving
directions
- in a large mixing bowl add the flatbread mix, cheese, salt, egg, oil & water. whisk until dough comes together. shape in a ball & refrigerate for 30 minutes.
- preheat oven to 400(f) degrees. line a baking sheet with parchment paper.
- divide dough into 8 equal portions & roll out on a lightly floured surface to (roughly) an 8-inch strip. carefully spiral the dough around the hot dog & transfer to prepared baking sheet.
- repeat with remaining dough. brush with egg wash followed by additional cheese & a sprinkle of everything bagel seasoning.
- bake until golden brown, about 15 minutes. serve with ketchup for dipping!
