Mini Hot Dogs
Let’s be honest, who doesn’t enjoy mini hot dogs?
INGREDIENTS
- 1 lb. cocktail franks (you can also use miniature turkey or tofu dogs)
- 2 packages Pillsbury crescent rolls or 1/2 package Pepperidge Farm puff pastry (thawed, but still very cold)
- 1 large egg if using puff pastry
- Ketchup and mustard for serving
HOW TO MAKE IT
USING CRESCENT ROLLS
- Lay out each piece of dough and cut it into three separate triangles
- Place a miniature hot dog at the widest end of a triangle piece of dough
- Roll the dough around the hot dog
- Place the wrapped dog with the tip of the triangle face down on a baking sheet
- Repeat with the remaining pieces of dough and hot dogs
- Bake at 350°F for 20 minutes or until golden brown
USING PUFF PASTRY
- On a lightly floured surface, roll one sheet of the puff pastry out into a 14 x 11 inch rectangle. Cut lengthwise into seven 1 1/2 inch wide strips. Cut each strip crosswise into four rectangles, each 3 1/2 inches long. (You’ll end up with 28 rectangles, each 1 1/2 in. x 3 1/2 in.)
- Make an egg wash (1 beaten egg + 1 tbsp water)
- Place a miniature hot dog on the narrow end of the puff pastry rectangle and roll to enclose, seal it with a dab of the egg wash
- Repeat with the remaining dough and hot dogs
- If the puff pastry becomes too soft and difficult to work with, chill it for 15 minutes
- Place the the rolled dogs on a greased (or parchment paper lined) baking sheet and brush with the egg wash
- Bake at 350°F for 20-25 minutes or until golden brown
- Serve with ketchup and mustard
- This is a great make-ahead appetizer. I usually make them in bulk and freeze them so that they’re ready to go whenever I need them!
