I was munching on the extra hot dog and cheese leftovers while these were in the oven, and I thought that I would be too full to eat one once they were done. I actually was a bit full, but I couldn’t resist eating a fresh one once I was done taking the pictures. They did not disappoint! Since I have the only child on the planet that doesn’t eat hot dogs, I will be hoarding these for myself! These would also be great with hot links. Make sure to check ingredients for hidden carbs.
NOTE: THE KEY TO WORKING WITH THIS DOUGH IS TO USE WET HANDS WHEN HANDLING IT!
For condiments, I use sugar-free relish, reduced sugar ketchup, and mustard.
- 3-4 hot dogs or hot links (check for carb content), cut into “pennies”.
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded mozzarella
- ¾ cup almond flour
- 2 tbs cream cheese, cubed
- 1 egg
- 1 tsp xanthan gum (optional)
- 1/4-1/2 tsp garlic powder (depending on personal preference)
- 1/4 tsp sea salt
Preheat oven to 400 degrees.
Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl. Put cheeses into a microwave safe bowl and heat for about a minute and 30 seconds. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 4 balls on a baking sheet with parchment or a baking mat. Spread each ball into a rectangle with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pocket).
Fill each rectangle with 1/4 cup of cheddar cheese and 1/4 of the sliced hot dogs. Fold over to close the pocket, and press around the edges with a fork to secure the sides.
Poke the crust a few times with a fork. Bake for 15-18 minutes. Watch for doneness starting at 15 minutes and pull from the oven when they are a dark, golden brown.
Enjoy! Can be reheated in a microwave or toaster oven with similar results.