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Hot Pockets and Pig-in-a-Blankets THM XO and THM E

Course Main Course
Cuisine American
Servings -2


  • Dough:
  • 2 cups sourdough starter
  • 1 3/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 3 tablespoons vital wheat gluten
  • 4 cups whole wheat flour
  • 2 teaspoons salt
  • Fillings:
  • hot dogs
  • little smokies
  • mozzarella cheese
  • pepperonis
  • chicken breast cooked and shredded
  • Laughing Cow Cheese Wedges


  1. 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.
  2. You can brush the tops of the Hot Pockets with beaten egg whites and sprinkle with sesame seeds if desired.