It's National Pigs in a Blanket Day and this recipe offers a delicious, bite-sized, baked paleo version from "The Comfortable Kitchen." It took about twenty tries to perfect this recipe, ensuring it's both tasty and fits paleo dietary needs.
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, whisk together the egg, oil, and honey until well combined. Add 2/3 cup of the almond flour, 1/3 cup of the tapioca flour, the baking powder, and salt. Use a rubber spatula to stir until very well combined. Add 1 tbsp of the tapioca flour and the remaining 1 tbsp almond flour and use the rubber spatula to stir until well combined. The dough should be starting to come together as a ball. Sprinkle the remaining 1 tbsp tapioca flour over the ball of dough and use your hands to work the flour until it is well combined with the dough mixture.
Because paleo dough can be difficult to work with, you’ll need two sheets of parchment paper (about 12 inches long) to roll it out. Place one sheet on the counter and place the dough in the center. Top with the second sheet and use a rolling pin to roll the dough into a rectangle about 9×12 in. and about 1/8 in. thick (the thickness is more important than the other dimensions). Carefully remove the top sheet of parchment paper.
Using a pizza cutter or paring knife, cut the dough down the center length wise. Then, cut the dough crosswise into long triangles about 1 1/2 in across at the wide end. Place one of the cocktail sausages on the wide end and gently roll to wrap. Place on the prepared sheet pan. Repeat for the rest of the sausages, placing them 1 in apart on the pan.
Bake until golden brown, 8 to 12 minutes.
Serve with your favorite dipping sauce and enjoy!
