Easy Sourdough Pigs in a Blanket

These easy sourdough pigs in a blanket are the perfect savory treat. Each bite is full of flaky sourdough crescent roll and savory beef hot dog. I use wholesome ingredients and simple steps so you can enjoy this dish without all that junk.

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information.

What is Sourdough Pigs in a Blanket

My sourdough pigs in a blanket are natural beef hot dogs wrapped in sourdough crescent rolls. When baked in the oven, the crescent roll becomes flaky, and the hot dog gets warm.

Beginner Tips for This Recipe

• Use a natural, all-beef hot dog (my favorite are Teton Waters Ranch)
• Wrap the crescent rolls tightly around the hot dogs to keep them from unraveling.
• Make sure you’re using thawed hot dogs, not frozen.
• If you want to make this recipe even easier, make a batch of sourdough crescent roll dough the day before so it’s ready to go.
• Always use cold butter for the crescent dough.

Using Sourdough Discard

When using sourdough discard, you don’t need to feed your sourdough starter. You can take your starter right out of the fridge and use it cold if a recipe calls for discard. 

Choosing a Wholesome Hot Dog

When looking for hot dogs for this recipe, find a brand that’s all beef and uses very minimal ingredients. If you can find uncured hot dogs, that’s the best option!

Ingredients You’ll Need

• beef hot dogs

Crescent Roll Crust

• sourdough starter (fed or discard)
• milk
• salt
• all-purpose flour
• cold butter (salted)
• raw honey

Helpful Kitchen Tools for this Recipe

• box grater
• pizza cutter
• mixing bowl
• unbleached parchment paper
• large baking sheet

How to Make Sourdough Pigs in a Blanket (step-by-step)

Make the Crescent Roll Crust

Add flour and salt to a large bowl and stir to combine. 

Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized. Stir to evenly distribute butter pieces. 

Add in milk, honey, and sourdough starter. Stir to combine.

Use your hands to finish combining flour into dough 

Turn the dough out on the counter and knead for 3 minutes (or use an electric mixer with a dough hook on the lowest setting).

OPTIONAL: For more gut-health place the dough back in its bowl and cover it with a damp towel or lid loosely. Let it sit for 8-10 hours at room temperature to bulk ferment.

Shape the crescent rolls by rolling out the dough into a large rectangle about 1/2 thick, 15 x 11 rectangle.

Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.

Then slice both sections in half vertically to make 4 smaller rectangles.

Finally, slice each rectangle in half diagonally so you have 8 triangles.

Make the Pigs in a Blanket

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

One at a time, roll a hot dog up in the crescent roll dough starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking. Place it small tail end side down so it doesn’t pop up during baking.

Continue until you’ve used up the hot dogs and/or crescent rolls desired. Place the crescent rolls about 2 inches apart on the baking sheet.

Bake for 20-25 minutes until puffy and golden brown. Enjoy!

Unique Variations

This recipe is so good the way I’ve developed it, but if you’d like to make a few variations, here are some ideas:

• Wrap a few slices of cheese around the hot dogs before wrapping them with crescent roll dough.
• For more gut health, let the crescent roll dough ferment for 10–12 hours on the counter before using it.
• Add jalapeno chunks to the crescent roll dough for a spicy twist.

Making Sourdough Pigs in a Blanket Ahead

If you’d like to make this recipe ahead of time, whip up the crescent roll dough and place it in the fridge up to 3 days in advance. This will cut down on the time it takes to make them. 

Storing Leftover Sourdough Pigs in a Blanket

Store leftovers in an airtight container for 2-3 days in the fridge.

Reheating Instructions

Place the leftover pigs in a blanket on a sheet pan and warm in the oven at 375 degrees for about 10 minutes. This will keep the crust flaky while warming the hot dog.

How to Serve Homemade Sourdough Pigs in a Blanket

You can serve these savory treats for a meal, snack, and even a party. During football season, sourdough pigs in a blanket are always a hit!

FAQs & Troubleshooting

More Sourdough Snack Recipes To Try

• Sourdough Pretzel Bites (Better Than Auntie Anne’s)
• Sourdough Jalapeno Cheddar Scones
• Savory Sourdough Ham and Cheese Scones
• Sourdough Chocolate Chip Scones

If you try this recipe and love it, come back and give it 5 stars! Tag me on Instagram @plumbranchhome

Sourdough Pigs in a Blanket Recipe

Sourdough Pigs in a Blanket

Molly LaFontaine

These easy sourdough pigs in a blanket are the perfect savory treat. Each bite is full of flaky sourdough crescent roll and savory beef hot dog. I use wholesome ingredients and simple steps so you can enjoy this dish without all that junk.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Sourdough

Servings 8 pigs in a blanket

Ingredients

  

• 8 beef hot dogs

Crescent Dough

• 1/2 cup sourdough starter (fed or discard)
• 1/2 cup milk
• 1 tsp salt
• 2 cups all-purpose flour
• 8 Tbsp cold butter (salted)
• 1/4 cup raw honey

Instructions

 

Make the Crescent Roll Crust

• Add flour and salt to a large bowl and stir to combine.
• Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized. Stir to evenly distribute butter pieces.
• Add in milk, honey, and sourdough starter. Stir to combine.
• Use your hands to finish combining flour into dough
• Turn the dough out on the counter and knead for 3 minutes (or use an electric mixer with a dough hook on the lowest setting).
• OPTIONAL: For more gut-health place the dough back in its bowl and cover it with a damp towel or lid loosely. Let it sit for 8-10 hours at room temperature to bulk ferment.
• Shape the crescent rolls by rolling out the dough into a large rectangle about 1/2 thick, 15 x 11 rectangle.
• Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.
• Then slice both sections in half vertically to make 4 smaller rectangles.
• Finally, slice each rectangle in half diagonally so you have 8 triangles.

Make the Pigs in a Blanket

• Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
• One at a time, roll a hot dog up in the crescent roll dough starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking. Place it small tail end side down so it doesn't pop up during baking.
• Continue until you've used up the hot dogs and/or crescent rolls desired. Place the crescent rolls about 2 inches apart on the baking sheet.
• Bake for 20-25 minutes until puffy and golden brown. Enjoy!

Keyword Easy sourdough pigs in a blanket, Flaky sourdough pigs in a blanket recipe, homemade Sourdough pigs in a blanket, How to make sourdough pigs in a blanket, Sourdough pigs in a blanket, Sourdough pigs in a blanket with sourdough discard, Sourdough pigs in a blanket without yeast