To Die For Crescent Rolls / Pigs In A Blanket

After eating these my husband asked me twice if these were gluten free because they were so good! They are soft, tender, and the dough is surprisingly easy to deal with. I think it has something to do with the pectin that I added. After noticing that Better Batter contains pectin I decided to try it out and it really seems to help my breads hold their shape and make them easier to deal with.


adapted from

To Die For Crescent Rolls / Pigs In A Blanket

5 from 1 vote
Print Rate
Author: Cassidy

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  • 6 Tbsp. Spectrum Non-Hydrogenated Shortening
  • 2 tsp. active dry yeast
  • 1/2 C So Delicious coconut milk original (or preferred milk alternative)
  • 2 1/4 C blanched almond flour Honeyville brand or
  • 1 1/3 C arrowroot flour or cornstarch
  • 1 1/4 tsp. salt
  • 3 Tbsp sugar
  • 2 tsp. xanthan gum
  • 1 heaping tsp. pectin on the baking aisle next to the Jello
  • 1 egg
  • 1 Tbsp Earth Balance butter melted
  • 8 hot dogs optional (make sure they are gluten and dairy free)


  • Start by putting the shortening and salt in a glass measuring cup.
  • Bring the milk to a boil and add to the shortening. Stir until dissolved and then let set until it is warm/lukewarm (about the temperature of a hot but not scalding hot bath - around 115 degrees).
  • Add the yeast and let set for 5-10 minutes or until foamy.
  • In a large mixing bowl, whisk together the almond flour, arrowroot flour, xanthan gum, and pectin until there are no more lumps.
  • In a separate bowl, beat the eggs and sugar until well combined.
  • Then, add the yeast mixture.
  • Finally, add half of the flour mixture (using the hook attachment if available), mix in well, then the remaining flour. Mix in well. *Many factors such as humidity and brands of flour can effect the outcome of your dough. If it seems too wet, add in more arrowroot flour 1 Tbsp. at a time until it is firm enough to handle and roll out. If it is too dry and cracks while rolling out add 1 Tbsp. water until it reaches a good consistency. The dough should be firm but pliable.
  • On a floured (I used arrowroot flour) piece of parchment paper, roll out the dough as you would a pizza -- 1/4" thickness.
  • Brush the top with melted butter.
  • Cut into 8 equal wedges with a pizza cutter.
  • Roll each piece into a "crescent" by starting at the outside and rolling in. Place on a parchment lined baking sheet at least 2 inches apart. Try to place point under the rolls, otherwise they try to unwind while baking, as mine did 🙂
  • If you're making pigs-in-a-blanket just roll up the hot dogs in the crescent rolls. Again, roll from the outside.
  • Cover with a damp kitchen towel (I put a salt shaker in the middle of my pan to keep the towel from sticking to my crescents) and allow to rise 45 minutes in a warm place.
  • Bake at 375 degrees for 9-12 minutes, or until golden brown.

*Store in freezer.

    Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

    Nutritional information is approximate and may vary.









    this post is part of Slightly Indulgent Tuesdays

    Posted July 9, 2011 by Cassidy in Breads, Sides & Appetizers / 18 Comments


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    18 responses to “To Die For Crescent Rolls / Pigs In A Blanket

    1. Dina

      Hi! I cannot consume grains or yeast. Do you know how these might turn out decent if I replaced the yeast with baking soda and apple cider vinegar? (I can’t use baking powder because of the other ingredients that tend to be included.) I don’t expect them to turn out the same, but I’m looking for a yeast-free recipe that will yield a bread-like product as apposed to a muffin. Thanks.

      • Hi Dina! I just don’t know how they would turn out with baking soda and vinegar, sorry 🙁

        Since creating this recipe we no longer consume grains or yeast either and I have been making a dinner roll recipe that doesn’t contain grains or yeast that you might be interested in, but I haven’t tried to make a Paleo crescent roll yet. If you try replacing the yeast, let me know how it turns out!

        Here’s the Paleo dinner roll recipe if you’re interested:

    2. Kim

      Hi Cassidy! Thank you for this recipe. I will make it today for the third time in the past month for my son who is home from college. We make them with high quality hot dogs for pigs in a blanket. We just found out my son now needs to avoid eggs along with gluten and dairy. I have successfully replaced the egg in this recipe with a “chia egg”.
      Thanks again!

      • Cassidy

        Thank you so much for the nice comment and review!!!! I’m happy you and your son like then I’m happy to know that the “chia egg” works 🙂

        Thanks again!

    3. stephanie webb

      Do you have a brand of pectin you like? Most of them have preservatives. Our daughter is also on the spectrum, and we try to keep her diet as ‘clean’ as possible. Thanks!

      • Cassidy

        Hi Stephanie!

        No, I think the brand I use has preservatives in it – sorry 🙁 Please let me know if you find one that doesn’t have any in it!


    4. Naomi

      We will be making these pigs in a blanket tomorrow night for New Year’s Eve. This is such a great recipe and taste great! Thanks again and Happy New Year!

    5. Haley

      Hi Cassidy, I love your blog! I’m putting together my Thanksgiving menu and want to include your crescent rolls. I was wondering if you ever tried storing the dough over night (I want to do all my prepping on Wednesday). Will it effect the rolls ability to rise?

      • Cassidy

        Hi Haley!

        No, I’ve never stored the dough overnight so I just can’t say for sure how they would turn out. I haven’t tried it with this recipe, but I’ve had success baking and freezing my baked goods if you would want to try try that, but I know it’s just not the same.

        Sorry I couldn’t be of more help.


        • Haley

          No worries, thanks tho! I do have a question about the salt. In the directions it says to add it to the shortening and then again to add salt to the almond flour mixture. How much of the salt am I supposed to be adding to each?

    6. Hi Carol-
      I’m sorry to say that I don’t have a special formula, it’s just a lot of trial and error. When I convert a recipe I usually start with this: per cup of flour I use roughly 3/4 C blanched almond flour and 1/2 C tapioca or arrowroot, then I slightly reduce the fat (butter, shortening…) content because almond flour contains more fat than most flours. Then I go from there. I usually have to make a recipe at least 3-5 times before I get it right. Sorry I couldn’t be of more help. You also have to keep in mind that not all almond flours are the same so I always use the same brand – Honeyville.

    7. Carol T.

      Hi! How do you convert recipes to gluten free using starches and almond flour? Do you have a special formula? Could you share please?

      Carol T.

    8. Think I came home too soon last night! that looks so good. I’m going to see what you are cooking before I decide I’ll come home before dinner again!

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