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. Makes: enough dough to cover at least 8 hot dogs.
Check out "Take Note" below the recipe for adaptations and tweaks.
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.
Now, begin making the pockets/wraps. This is 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).
*Such as these Applegate Farms organic hot dogs.
**With leftover dough, I enjoy creating treats like mini braided bread sticks and pesto cheese spirals. Such fun!
Enjoy hot or cold and don't forget your favorite dips. Here are a few to get you started!
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!