Gluten-Free Crescent Rolls / Pigs-In-A-Blanket

1. Start by putting the shortening and salt in a glass measuring cup.

2. Bring the milk to a boil and add to the shortening. Stir until dissolved and then let set until it is warm/lukewarm.

3. Add the yeast and let set for 5-10 minutes or until foamy.

4. In a large mixing bowl, whisk together the almond flour, arrowroot flour, xanthan gum, and pectin until there are no more lumps.

5. In a separate bowl, beat the eggs and sugar until well combined.

6. Then add the yeast mixture.

7. Finally, add half of the flour mixture (using the hook attachment if available), mix in well, then add the remaining flour. Mix in well again.

8. On a floured (I used arrowroot flour) piece of parchment paper, roll out the dough as you would a pizza, 1/4″ thickness.

9. Brush the top with melted butter.

10. Cut into 8 equal wedges with a pizza cutter.

11. 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 the 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.

12. 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.

13. Bake at 375ºF for 9-12 minutes, or until golden brown.

Keep frozen.