Mini Sourdough Pigs in a Blanket
My mini sourdough pigs in a blanket are simple to make! They're made with sourdough crescent rolls from-scratch and uncured hot dogs. It's a wholesome swap for store-bought, and they taste so good! My husband, Tyler, and I love dipping them in homemade cheese sauce, but my favorite is when they're dipped in ketchup and mustard. I hope these bites find a special place on your table like they have on ours!
Ingredients
- 5 beef hot dogs (I like to get uncured, organic)
Crescent Dough
- 1/2 cup fed sourdough starter
- 1/2 cup milk (I like to use whole milk)
- 1 tsp sea salt
- 2 cups all-purpose flour
- 8 Tbsp cold butter (salted)
- 1/4 cup raw honey
Instructions
Feed Your Starter
- BEFORE YOU GET STARTED: If your starter is not active and bubbly, feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
- Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make the Sourdough Crescent Roll Dough
- Add flour and salt to a large mixing bowl and stir to combine.
- Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized pieces form. Stir to evenly distribute butter.
- Add milk, honey, and sourdough starter. Stir to combine to form a shaggy dough. Use your hands to finish combining the shaggy mixture into a dough ball. (Moistness of your dough will depend on your starter's hydration. If it's not coming together, add in 1-2 Tbsp of water. If it's too wet add 1-2 Tbsp four).
- Turn the dough out on the counter and knead for 2 minutes (or use an electric mixer with a dough hook on the lowest setting).
Bulk Ferment
- Place dough back into bowl and cover it with a damp towel, Saran wrap, or a lid loosely. Let dough sit on the counter at room temperature to bulk ferment for 12 hours or until doubled in size. (Since it’s a small amount of enriched dough, it won’t bubble up and fill the entire bowl like regular bread dough does, it'll just expand a little. Please see notes below!)
Shape & Bake
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll dough out into a large rectangle, 1/2 inch thick (approximately 15" x 11").
- Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.
- Then slice each section into 1 inch strips from top to bottom (vertically), to make 20 short strips of dough. Set aside for now.
- Slice each hot dog into 4 pieces so you have 20 mini hot dogs.
- Roll each one with a strip of crescent roll dough. Repeat until all are rolled.
- Place dough covered mini hot dogs on the parchment-lined sheet pan, tail end of the dough placed underneath so they don't unravel while baking. Ensure they're not touching on the pan.
- Bake for 20 minutes or until baked all the way through and golden brown. Enjoy!
Video
Notes
Please see blog post for all kinds of helpful tips and storage information.
1. What to do if your dough isn’t doubling in size during the bulk ferment:
2. What to do if your dough won’t double in size even in the warmer place (and your baked good is dense):
Troubleshooting Help for Bulk Fermenting & Rising…
- If your dough doesn’t look like it’s doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn’t double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you’re using unbleached flour and filtered or bottled water to do this. If you don’t, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Did you make this recipe? - Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). Here at Plum Branch Home we’re loving our families and serving God one recipe at a time!
Sourdough Baking Disclaimer - I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard. The temperature of my home/kitchen is 70°F. If your kitchen is colder, bulk fermentation may take longer. If it’s warmer, it may be less time.