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The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.

Hot Dogs in Cheesy Blankets

Recipe makes:
  • 6 portions
Preparation time:
  • 20 minutes
Chilling time:
  • 10 Minutes
Baking time:
  • 20 Minutes

Nutritional Information:

Energy 235kcals
Carbohydrates 0.81g

of which


Protein 13.2g
Fat 19.9g


  1. Preheat oven to 200˚C/ fan 180˚C/ gas mark 6.
  2. Melt the mozzarella and cream cheese in a microwave (600W) for 1 minute and mix well. Repeat this step twice more so you have melted the cheese for a total of 90 seconds mixing well in between. Ensure the cheese is melted but not bubbling.
  3. Remove from the microwave and let cool until ready to touch.
  4. In a separate bowl, mix almond flour, egg, and seasoning together.
  5. With oiled hands, mix the flour mixture with the cooled melted cheese mixture until the dough is smooth.
  6. Place the dough in a bowl, cover and chill for 10 minutes.
  7. When the dough is chilled, cut the dough into 6 equal sized balls and roll them between two pieces of lightly oiled parchment papers until each one is about a 20cm long and 5cm wide rectangle.
  8. Lay a dried hot dog on each flat dough and roll the dough around the hot dog with the help of the parchment paper, and with your fingers pinch the ends of the dough together. Reuse the same parchment paper by lightly oiling it in between.
  9. Place the hot dogs in blankets on a baking sheet lined with parchment paper.
  10. Bake for 20 minutes or until golden.
  11. Remove from the oven and sprinkle a few pinches of hemp seeds on top of the hot dogs.
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