pig in a blanket

Ratio 2.5:1
Makes 3 (1.6g carb & 135 calories for each)

 

Ingredients

1/2 oz (14g) cream cheese, Philadelphia Brand, softened
1.5T (21g) butter, european style, softened
1T (10.5g)  coconut flour
0.5T (3g) New Hope Mills Pancake Mix, sugar free – controlled carb
pinch salt
1 (49g) Hebrew National Beef Franks, cut into three

Directions

Mix all the ingredients (except for beef franks) in a small bowl.  Pour onto a parchment paper and cover with another parchment paper.  Roll out the dough to 1/3 inch thick (about 1.5in x 6in).  Cut into three long triangles.

Move one of the triangles to a parchment paper and put a beef frank on top and roll the dough around (use the parchment paper to help you roll the dough-like sushi- since it can easily fall apart.  if there are any cracks, i just pat them gently).  Do this for all three.  You can prepare ahead up to this point.  refrigerate up to one day (haven’t tried longer).

Bake at 325 for 10-12 minutes.

Let it cool completely before moving, otherwise the “blanket” will fall part.

Notes

Great to pack as school lunch!
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5 comments

  1. I tried this recipe and the dough didn’t stick to the hotdog at all. do you have to refrigerate the dough first? It was a total flop for me.

    • I am sorry the recipe didn’t work for you. Perhaps you can try cutting out the outer skin part of the sausage that is smooth before making it? Once you start eating the corn dog, it does separate a little, but it should hold the shape when you make it…

  2. This sounds great–where can I buy the New hope mills pancake mix? I’m also having a hard time finding European butter. Any suggestions? (they just opened a Whole Foods Market about 15 minutes away and I haven’t shopped there yet)

    • They sell european style butter at Whole Foods. It is ok to use regular unsalted butter, but the titration facts will be a little different. As for the New Hope Mills pancake mix, i buy mine at netrition.com or amazon.com.

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