In a mixer bowl combine, starter, water, oil, honey, vital wheat gluten, and 2 cups flour. Mix well. Add remaining 2 cups of flour and salt. Knead for 5 minutes. Remove dough from the mixer bowl. Place dough into a lightly greased bowl. Cover with a lid. Allow dough to ferment for 6 hours. Shape small piece of dough around hot dogs and little smokies. Using a walnut-sized piece, flatten the dough, lay mozzarella cheese stick and 2 pepperoni on dough. Fold dough around the cheese/pepperoni. Seal edges. Allow dough to rise for 1 hour. Preheat oven to 375 F degrees. Bake Hot Pockets and Pig-in-a-Blankets until lightly browned approximately 20-25 minutes.

You can brush the tops of the Hot Pockets with beaten egg whites and sprinkle with sesame seeds if desired.