If you’re expecting a crowd on Super Bowl Sunday, you can stave off their hunger pangs with lots and lots of these Franks in Blankets. The best thing about them, besides them being awesome? They can be frozen in advance, and, the “blankets” are gluten-free! You can find many other delectable gluten-free recipes from Marissa Rosenberg on her blog, Sugar & Spice.
Pan de Yuca (Dough):
2 1/2 cups tapioca starch
4 cups grated mozzarella cheese
1 teaspoon baking powder
Pinch of salt
1 stick of cold butter, cut into small pieces
2 large eggs
1/4 cup water
1 package Wellshire Farms uncured beef cocktail franks
Spicy Brown Mustard, for dipping
-Combine the tapioca starch, cheese, baking powder and salt in a food processor. Mix for about a minute until everything is combined.
-Add the butter and eggs
-Mix until everything starts to come together. If it looks too dry, you can add 1 tablespoon of water at a time until combined.
-Refrigerate dough for at least an hour or overnight.
-Once the dough has had time to chill, preheat the oven to 500 degrees F.
-Line two baking sheets with parchment paper
-Take about an 1/8 cup of the dough and roll it into a ball.
-Take the dough ball and wrap it around one of the mini franks making sure to leave the ends of the frank out.
-Place the frank and blanket on the baking sheet seam side down. Leave about two inches in between each one.
-Bake for 8-10 minutes until puffed and brown.
-Serve with Spicy Brown Mustard, and enjoy immediately.
*Makes 2 dozen
*Can be frozen unbaked ahead of time and baked off when needed.
*Pan de Yuca recipe based on recipe from www.laylita.com