Back in the day, my dad had a certain supper specialty he’d lovingly whip up for me, my sister, and my mom. Hot dogs wrapped in a certain store bought crescent dough. Is anyone else out there nodding their head, sharing a similar memory? Classic, right?!
Well, this recipe is my nod to those sweet memories, as well as to the satisfying smiles that come from an even tastier and healthier sourdough version.
Sourdough Hot Dog Wraps
This recipe freezes beautifully (before or after cooking), reheats like a champion (or is delicious cold), and can be doubled, tripled, you name it! We’ve enjoyed these wraps straight from the fridge for an easy, no-mess, nourishing meal/snack on a walk, at the camp ground, in the car. Mmm, delish.
Check out “Take Note” below the recipe for adaptations and tweaks.
- 1/2 cup sourdough starter
- 1 cup milk of any kind, fermented dairy, or water
- 2 cups whole grain flour of choice, plus more as needed
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- sprouted flour or unbleached white flour to aid in the rolling out
- your pre-cooked meat (or filler) of choice — such as these Applegate Farms organic hot dogs
- spreads of choice: dijon, pesto, tomato sauce, refried beans, salsa (optional)
- your favorite cheese (optional)
- dried or fresh herbs (optional)
- dips, optional (see below)
Makes: enough dough to cover at least 8 hot dogs.
In a medium size bowl, stir together the sourdough starter, milk, and whole grain flour. Add more flour until you have a THICK dough. Knead the dough together for just a couple of minutes. If it’s too sticky, add more flour. Keep in mind, this dough will be souring for at least 6 hours and you will need to roll it out after adding the sea salt and baking soda. Cover the bowl with a towel and a plate and set aside on the counter to sour for 6 to 8 hours.
(Truly, though? Only you know the temperature of your kitchen or the souring schedule that works best for you. Speaking from experience, more hours will most definitely work. The dough, however, may become a bit more fragile and the taste a touch more sour.)
After the souring time is complete, sprinkle the sea salt, baking soda, and any additional herbs on top of the dough. Take a wooden spoon and jab the new ingredients into the dough and then use the spoon to turn the dough out onto your counter. Knead the dough for a few minutes or until you feel the additional ingredients have been completely worked through.
Preheat the oven to 350 degrees Fahrenheit. Grease or lay parchment paper on a cookie sheet.
Generously flour the work surface. Roll out the dough adding more flour as necessary to prevent sticking. Now, begin making the pockets/wraps. Here’s what I do, but please use the method that works best for you.
After spreading and sprinkling the dough with our tasty dijon and some favorite hard cheese, I pick up a hot dog (Applegate Farms organic recommended) and hold it up to the dough. Using a pizza cutter, I cut the dough to the width that will work for my hot dogs all the way down the length of the dough. (I make the dough width according to whether I want to tuck in the ends or leave them exposed.) Then, I place a hot dog on the edge of the dough and begin rolling. Once I’ve gone around once, I use my pizza cutter to make the final cut at that point. Finally, I seal it up well and place the wrap on the cookie sheet. I repeat this process to cover all the hot dogs. With leftover dough, I enjoy creating treats like mini braided bread sticks and pesto cheese spirals. Such fun!
Bake at 350 degrees for 15 to 20 minutes. Check at about 10 minutes to see how things are coming along. Remove from oven and serve.
Enjoy hot or cold and don’t forget your favorite dips. Here are a few to get you started!
- Homemade Ketchup
- Spicy Honey-Dill Mustard
- Homemade Mayonnaise
- Dijon Mustard (in our Lacto-Fermentation eCourse or eBook)
- Fresh from the garden tomato sauce
Oh, the flexibility! Imagine with me for a moment… Leftover Ham/Turkey and Cheese, Sausage/Bacon, Egg, and Cheese, Pizza Pockets, and Taco pockets. How about adding a stick to your hot dog wrap to make it like a corn dog!
Certain fillers will require you to seal the dough at the ends, too. I’ve made cheese wraps with insufficiently sealed dough, and all the cheese oozed out onto the cookie sheet. Delicious, but not what I had in mind.
Leftover bits of dough make tasty mini bites of goodness, but you could always combine scraps and reroll.
Wraps with thicker dough will need to cook longer than wraps made with a thinner dough.
I often double the recipe and make a batch of sourdough english muffins on the griddle while my wraps are baking in the oven.
Delicious in school lunches, off-to-work lunches, and we-do-school-at-home lunches. In fact, I look forward to using this sourdough recipe as one of our cooking lessons!