Paleo Pigs In A Blanket
During the quarantine I made a laundry list of things that I want to complete around the house. But, if we are being real here, they are things that I want to be done but don’t want to do myself! One thing on the list was to paint our downstairs bathroom. Last night, Mitchell said that he would do it if I made Paleo Pigs in a Blanket for him. We had ourselves a deal! To be clear, Mitchell has been asking me to make these for him ever since we started dating 3 years ago. This recipe is great for an appetizer or even dinner with a hefty side of veggies. We served it with my famous lemon dill green beans. Mitchell said it was the “best dinner ever.” ENJOY!
PREP TIME: 15 MINUTES
COOK TIME: 22 MINUTES
TOTAL TIME: 37 MINUTES
SERVINGS: 9 mini hot dogs
INGREDIENTS:
9- mini hot dogs ( I like the Teton brand because they are paleo and whole 30 compliant. You can click here to find where they are sold near you)
½ cup almond flour
⅓ cup cassava flour
2 eggs
¼ cup cup kite hill almond cream cheese (you can use regular cream cheese if you eat dairy)
¼ cup melted ghee
1 teaspoon avocado oil (or any frying oil)
INSTRUCTIONS
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Preheat the oven to 350.
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On medium low, melt the ghee and cream cheese in a small pan on the stove.
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In a separate pan, sautee the mini hot dogs in a teaspoon of oil until lightly browned.
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Whisk together the flour and eggs. Add the cream cheese and ghee mixture and continue to whisk.
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Lay down a sheet of wax paper on a cookie sheet.
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Take a ½ inch cookie scooper and scoop out the dough. Roll the dough in your hands. Smash the dough so it is flat (leaving about ⅓ of an inch thick) and press the sausage in the dough.
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Bake for 22 minutes or until golden brown.
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We like to eat them plain and with honey mustard!
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