Pigs in a squash and almond flour blanket
Aug 05, 2014;
Preheat oven to 400 degrees Fahrenheit.
Prepare the dough by adding all the ingredients in a food processor and pulsing it until blended and ready to form a dough. Or the old-fashioned way by adding the dry ingredients in a mixing bowl, then adding the eggs and fat before mixing with a fork or by hand.
Work the dough into a ball. It should be a bit moist (a bit more moist than a pasta dough) cover and place in the freezer for 5 to 10 minutes. It will be easier to work with when it’s cool.
Slice each dog to size, or leave them whole, and set aside.
Remove the dough ball from the freezer and roll 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 long triangular slices, about the same width as your dogs.
Place each hot dog piece at the base of the triangular slice of dough and then roll the dough over the hot dog. It should resemble a crescent roll-type shape.
Place each dog on parchment paper on top of a cookie sheet.
Bake for 10-15 minutes, or until the edges begin to brown.
Allow to cool for a few minutes before serving.