I had to put pigs and blanket in parentheses because it is not the typical “pig” (our nutrition plans exclude pork) and uses beef or chicken instead. The “blankets” which are usually packaged crescent rolls loaded with refined flours bad fats and lots of additives/preservatives are replaced with a fiber-rich, flourless dough.
This recipe comes from Maria Emmerich who is a nutrition/recipe enthusiast like me.
1/2 cup coconut flour
2 tablespoons psyllium husk powder (found in health food stores)
1/4 teaspoon sea salt
1/4 cup grass fed organic butter
1 cup boiling water
Organic chicken breakfast sausage or grass fed beef hot dogs (cut into 1 1/2 – 2 inch sections)
Heat oven to 350 degrees. Combine coconut flour, phsyllium husk powder and salt. Start boiling water and melt butter. Add melted butter to flour mix and stir continuously. Pour in boiling water while stirring dough. Once dough forms move quickly and pinch 1 tablespoon sized pieces of dough, using your fingers, flatten the dough and form it around the meat. Place on a parchment lined baking sheet. Bake for 20 minutes until dough is puffy and golden.