Here is a healthy take on one of childhood favorites. The sourdough bread is fermented for 24 hours. It is flaky, buttery, and perfect wrapped around a hotdog with a little cheese in the middle. They are also freezer friendly.
Growing up, my parents loved making pigs in a blanket. They were made with the crescent rolls from the pressurized tub and a Kraft single. Each holiday season, they still make them just like that for the kids. But they are eating by the adults just as much as the kids. They really are a satisfying thing to eat.
I wanted to make a version of this in a homemade version. Sourdough has so many great nutritional properties that I thought, let’s make them sourdough. The dough is really simple to make and is made in the style of a biscuit dough, making it full of small pieces of butter, optimal flakiness.
The dough is fermented in the fridge for 24 hours allowing the gluten to break down and become easier to digest. I am also found an organic American cheese by Organic Valley that is a much better option but is still giving that nostalgic taste that makes these so good.
With anything, the quality of ingredients is what is going to make these a much healthier option. The sourdough is obviously the best thing, but the cheese and the hotdogs are just as important. We like to use an uncured, grass-fed beef hotdog that is free from nitrates and nitrites. Whole Foods has a great option that my kids love!
Taking the time to make these easy and tasty treats that our kids love is a really great way to make sure they are getting the best qualify of food. The classics that aren’t always that healthy can be made in a way that makes them nourishing and delicious.
Details and Tips!
We are going to start with the dough. First, we are going to cut the cold butter into the flour until the butter is pea-sized. Then we will add in the salt and give it a mix. Then we are going to add in the milk and sourdough discard (inactive starter). You will mix the dough together, it will should form into a ball really easily. Then we put it in the fridge for 24 hours. The dough will not rise, but simply ferment.
When you are ready to make the pigs in a blanket, you will roll the dough out in a rough rectangle. Fold each short side towards the middle in thirds, like a letter. Do this 3 times total. This is what is going to create the layers and flakiness. The third time, roll the dough out until it is about 1/4 inch thick. Try to roll it into a rectangle that is about 16 inches long and 10 inches wide. Then cut the rectangle in half lengthwise. Cut each half into four equal pieces. Lay a piece of American cheese on each piece of dough and then the hotdog on top of that. Then roll them up! You will want to make sure there is about little boarder on one end to seal the dough together once you roll them up. Place them on a baking sheet lined with parchment paper a the brush the top and sides with an egg wash.
These bake for 20 minutes or so at 400 degrees. The dough will be nice and golden brown, even a little crispy!
We always have these in the freezer for a quick reheat in the oven for lunches or dinners. The girls loved them dipped in ketchup.
What you need!
- sourdough discard – inactive starter
- flour
- unsalted butter
- salt
- milk
- hotdogs – uncured and free of nitrates and nitrites
- American cheese – Organic Valley is the best brand
Customize!
- cheese – You could use any sort of cheese you like. I have also made this with cheddar cheese and they are so good!
- hotdogs – If you want to make these with brats or a sausage, that would also be delicious. I stuck with the classic hotdog but it is whatever you prefer.
Explore more!
Please let us know in the comments if you make these! We love to hear from you!
Sourdough Pigs in a Blanket
Ingredients
How to
- In a mixing bowl, add in the flour and butter. Cut the butter into your flour using your fingers or a pastry cutter. The butter should be about pea-sized.
- Sprinkle in the salt and give it a mix.
- Add in the milk and sourdough discard and mix the dough together with a wooden spoon. The dough should come together pretty easily. Once it can be formed into ball, put the dough in glass container and cover with the lid. Let it sit in the fridge for 12-24 hours to ferment.
- Preheat the oven to 400 degrees.
- Roll the dough out into a rectangle. Fold the dough onto itself in thirds, like you a letter. Roll the dough out again and repeat this process two more times. The third time, roll the dough out into a rectangle until it is about 1/4 inch thick. The rectangle should about 16 inches long and 10 inches wide.
- Cut the dough in half lengthwise. Cut each long piece into four equal squares.
- Top each square with a piece of cheese, leaving a thin boarder for sealing.
- Place the hotdog on top of the cheese and roll up the hotdog with the cheese and dough. Gently seal the edge with your fingers. Place them on a baking sheet lined with parchment, seam side down.
- In a small dish, whisk an egg with a splash of water to make an egg wash. Brush the egg wash on the top and sides of the dough.
- Bake for 20 minutes or until the dough is a deep golden brown.
- These are best dipped in ketchup. They can be stored in the freezer for up to 3 months and reheated in the oven or microwave.
Leave a Reply