Gluten Free Hotdog Roll-ups

Contributed by Riley Eaton

Photo by Riley Eaton

​Contributor, Riley Eaton, has provided us with an option we have not added to Whisking as yet...Gluten Free recipe, and it sounds delicious. -- Pam Barker

Gluten Free Hotdog Roll-ups
Contributed by Riley Eaton

A few years ago, I wanted to learn how to cook. 

Coincidentally, my mother had come up with a very simple recipe around that time that is perfect for teaching someone the fundamental flow of putting together food and operating an oven: Hotdog roll-ups.

Simple and quick, I find this a go-to meal, even a comfort meal.

It's extremely customizable as well for quantity and ingredient composition: If I want one for myself, I can make one, and If I needed to serve ten people, I can make ten or fourteen or however many my friends may eat. 

Likewise, if someone hates beef, I can simply use traditional pork hotdogs or a sausage of some kind; if someone is allergic to almonds I can use chickpea-based tortillas, and so forth.

Ingredients (makes 4):

4 almond flour tortillas
4 slices of colby jack cheese
4 beef hotdogs
Mustard or ketchup (optional)

Preheat oven to 350°F. Place two layers of parchment paper on a baking pan.

Lay tortillas open on a plate.

Place one slice of cheese on each tortilla at an edge of the tortilla.

Place one hotdog on each cheese slice near the edge of the tortilla, leaving enough room to tuck the hotdog end of the tortilla underneath when you roll it.

Roll tortilla forward, wrapping the cheese and hotdog (roll tight enough to keep the seam closed but loose enough that you don't encourage your roll-up to unroll itself).

Set roll-ups on your baking pan where the seam's end is poking out of the underside so the roll-ups don't unroll themselves while baking (see photo).

Bake for 15 minutes at minimum, baking until tortillas have hardened and cheese has melted.

Enjoy plain, or dipped in a favorite condiment. Mustard is my favorite.
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