Goldfish in a Blanket
Servings: 12 rolls
Calories: 204kcal
Cost: $0.49 per roll
June 8 is World Oceans Day! Celebrate by baking "goldfish in a blanket," a twist on the classic pigs in a blanket, with easy homemade crescent roll dough.
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Ingredients
For the crescent dough
- 1 tsp instant yeast (3g; equal to ½ packet)
- 3 tbsp brown sugar (35g)
- ⅔ cup
Homemade Soy Milk (160g; can sub with milk of your choice) - ¼ cup vegan butter or margarine, softened (55g)
- ½ tsp table salt or 3/4 tsp kosher salt (3g)
- 2 cups all purpose flour (260g)
For assembling the goldfish
- 12 vegan cocktail sausages or breakfast sausages (I used Beyond Breakfast Sausage Links)
Instructions
Knead the dough
- Add all the dough ingredients (yeast, sugar, soy milk, butter, salt, flour) to the bowl of a stand mixer. Mix together using the dough hook on the lowest speed setting.
- Once flour has been fully incorporated, increase speed to the second-lowest setting and knead for 5–8 minutes.
- The dough should now be quite soft but not really sticking to the bowl or your hands. Grease the bowl with a little bit of oil and plop the dough in.
- Cover (with a lid, damp towel, or plastic wrap) and let rise for 1 hour.
Assemble the goldfish
- After an hour's rise, the dough should be doubled or almost doubled in size. Punch it a few times to get rid of some of the air, then turn out onto a work surface.
- Shape the dough into a rough log and slice into 12 equal pieces.
- Roll each piece out into a flat oval shape. See step-by-step pictures.
- Place a sausage in the top-center of each piece of dough.
- Using a small knife or bench scraper, slice the dough on either side of the sausage into broad strips. See pictures.
- Alternating sides, wrap each dough across the sausage, one over the other, to form a pleated pattern, leaving a few strips of dough at the bottom for a tail.
- Fan out the strips at the bottom for a pretty tail!
- Spread out each goldfish on a baking sheet, cover, and let rise again for 30 minutes. (They won't grow as much this time.)
- Bake the goldfish at 375 °F for 15 minutes or until slightly brown on top.
- Move to a cooling rack for ten minutes, then enjoy!
Notes
- The dough recipe is adapted from Taste of Home's recipe for crescent rolls. I used milk powder, also known as dry milk, because it's convenient, but you can use fresh milk as well. Just swap the water for milk and leave out the powder.
- If you're unclear on how to fold and shape the goldfish, check out the step-by-step photo guide at the end of this post.
Nutrition
Calories: 204kcal