Easy method for making a platter of pigs in a blanket with your choice of grassfed hot dogs (beef, pork, or turkey) and quick and easy crescent rolls.
Cream the coconut sugar in a large bowl with the melted butter and yogurt.
Mix the sprouted flour, sea salt, and baking soda in a separate bowl.
Slowly add the dry ingredients to the wet ingredients using a handheld mixer.
Roll out the dough on a pastry cloth (or lightly floured cutting board) to one-quarter inch (1/4") thickness. If the dough is too thick, thin with small amounts of water until it is easy to roll.
Cut dough into 24 triangles that are approximately 4 inches (10 cm) long and 1.5 inches (4 cm) wide.
Cut each of the grassfed hot dogs into quarters. Alternatively, if you can find mini grassfed hot dogs in your area, use 24 of these.
Roll up each grassfed hot dog piece into a slice of triangle shaped dough.
Place the 24 pigs in a blanket on a large pan or cookie sheet. Bake at 350 F/ 177 C for about 20 minutes or until the pigs in a blanket are golden brown on top.
Remove from the oven and serve.
Once cooled, refrigerate leftovers in a covered container for up to 4 days.