**FOR USE WITH AP LIFESTYLES** Low-fat Pigs in a Healthy Blanket are seen in this Sunday, Oct. 19, 2008 photo. You can assure your guests that these usually high fat but always tasty finger foods have kept the flavor but reduced the fat. Whole-wheat pizza dough and nearly fat-free hot dogs keep these Low-fat Pigs in a Healthy Blanket guilt free. (AP Photo/Larry Crowe) - AP

Low-fat Pigs in a Healthy Blanket

Even the name of this holiday entertaining favorite sounds unhealthy — pigs in a blanket. But with the right ingredients, it is possible to make a healthier pig in a blanket, and it all starts with your choice of hot dogs.

A full-fat hot dog has as much as 16 grams of fat (a third of which is saturated, the unhealthiest kind). But there are low-fat varieties with anywhere from 1 to 9 grams of fat, as well as fat-free hot dogs.

For these low-fat pigs in a healthy blanket, fat free, store-bought, whole-wheat pizza dough stands in for the puff pastry. If the dough is refrigerated, let it warm to room temperature. Otherwise, it will be difficult to roll out.

Here, the dough gets a dab of Dijon mustard for extra flavor before being wrapped around half of a low-fat hot dog. Before baking, the outside gets brushed with an egg wash and sprinkled with poppy or sesame seeds.

For variety, you can sprinkle the dough with shredded low-fat cheddar cheese before wrapping it around the hot dog. Or you can put a small amount of sauerkraut, relish or even jarred mango chutney inside for even more flavor.

Start to finish: 35 minutes (20 minutes active)

Servings: 32


1 pound store-bought whole-wheat pizza dough, room temperature

3 tablespoons Dijon mustard

Sixteen 98 percent fat-free hot dogs, cut in half (two 14-ounce packages)

1 large egg

1 tablespoon water

3 tablespoons poppy or sesame seeds


Heat the oven to 425 F. Prepare a baking sheet with cooking spray or nonstick foil.

Working on a lightly floured surface, divide the ball of dough into 32 pieces. Using the palm of your hand and your fingertips, flatten a piece of the dough into a rectangle that is roughly 21/2;-inches wide and 4-inches long.

Spread about 1/4 teaspoon of the mustard on the dough, then place a hot dog half at the short end of the rectangle and roll it up, pressing the seam to seal.

Place the wrapped hot dog on the baking sheet, seam-side down. Repeat with the remaining dough and hot dogs.

In a small cup, whisk together the egg and water. Using a pastry brush, paint each of the wrapped hot dogs with some of the egg mixture. Sprinkle the hot dogs with seeds. Bake until golden brown, about 10 to 15 minutes.

If desired, serve with extra mustard for dipping.

Nutrition per serving (values are rounded to the nearest whole number): 59 calories; 11 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 4 g protein; 1 g fiber; 294 mg sodium.

Share This Story