If you’re finding the dough is a bit moist, add more almond flour, and freeze or refrigerate the dough for a bit longer so it’s easier to roll and handle.
- 3 cups of blanched almond flour
- 4 tablespoons of unsalted butter, cold and diced into chunks
- 1/2 teaspoon of sea salt
- 1 teaspoon of honey
- 2 eggs
- 12 to 14 hot dogs (I use Applegate Farms hot dogs)
- Preheat your oven to 400 degrees F.
- Prepare the dough by adding all the ingredients in a food processor and pulsing it until it is blended and ready to form a ball of dough. You can also do this by hand with a fork or spoon – it just takes longer.
- Separate the dough into two balls, cover and place in the freezer for 5 to 10 minutes, or the refrigerator for about 20 minutes.
- Slice each hot dog into 4 pieces (or choose a size that you like).
- Roll the dough out between two pieces of parchment paper (or other non-stick surface) until you have a flat, round circle about an 1/8 of an inch thick (or so). If the dough is stickly, add some flour or place in the refrigerator for a bit longer.
- Using a pizza cutter or knife, slice the flattened dough into pie slices, triangular, until you have triangle slices that are not wider than the width of the hot dog pieces.
- Place each hot dog piece at the base of the triangle slice of dough (the widest part) and then roll the dough over the hot dog until it is completely rolled around the hot dog piece. It should resemble a crescent roll-type rolling shape.
- Place each piggy on parchment paper on top of a cookie sheet.
- Bake for 10 minutes, or until the edges begin to brown.
- Cool for a few minutes and dip in mustard or ketchup.