Kickin Mini Hot Dogs Recipes

MINI HOT DOGS

Steps:

• .Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray.
• Slit the rolls from the top, being careful not to cut all the way through.
• Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese.
• Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through.
• Serve with tomato sauce/ketchup or mustard on the side. Enjoy!

KICKIN' MINI HOT DOGS

Steps:

• Heat oven to 375ºF.
• Unroll dough onto cutting board; separate into 4 rectangles. Firmly press perforations together to seal. Cut each rectangle crosswise in half. Combine cream cheese spread and peppers; spread onto dough.
• Pat franks dry with paper towel. Place 1 frank on each dough rectangle; roll up to completely enclose frank. Press edges of dough together to seal. Cut each roll-up into 4 pieces.
• Arrange 22 wrapped frank pieces, seam sides down, on parchment-covered baking sheet to resemble a football, leaving no spaces between pieces. Top with remaining frank pieces for the laces.
• Bake 15 min. or until golden brown. Serve with dressing for dipping.

HAWAIIAN DOGS

Steps:

• Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook,
• turning occasionally, until golden brown, about 10 minutes.
• Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes.
• Spread mustard over each side of all the buns. Fill each with baked beans and a hot dog. Top with pineapple and onions. Serve.
• Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat. Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.
• Meanwhile, mix mayonnaise and cocktail sauce; microwave sauerkraut until hot.
• Pull some of the crumb from both sides of each roll. Spread each with a portion of the mayonnaise mixture; lay a half slice of cheese on each side. Broil until cheese melts and roll is toasty, about 3 minutes. Spoon sauerkraut on both sides of each bun, fill with a hotdog and
• serve.
• Adjust oven rack to middle position and turn broiler on high. Fry bacon in a medium skillet over medium-high heat until crisp, 5 to 7
• minutes; drain all but ½ teaspoons fat from the pan and return to medium-low heat. Add hotdogs; cook turning occasionally until golden brown, about 10 minutes.
• Meanwhile mix mayonnaise, mustard, and onion in a medium bowl. Transfer 1 tablespoon of the mayonnaise to another medium bowl. Pull some of the crumb from both sides of each roll; broil until toasty brown, 3 to 4 minutes.
• When ready to serve hotdogs, add lettuce to the larger quantity of mayonnaise and tomato to the smaller amount; toss to coat. Spoon
• lettuce on both sides of each bun, fill with a hotdog, top with tomato and then bacon. Serve.
• Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.
• Meanwhile mix sour cream and salsa in a small bowl. Coarsely mash avocados with lime juice and salt to taste. Pull some of the crumb
• from both sides of each roll. Broil until toasty brown, 3 to 4 minutes. Spread sour cream mixture over each bun, fill with a hotdog, top with guacamole, red onion, and cilantro. Serve.

MINI CRESCENT DOGS

Steps:

• Heat oven to 375°F Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
• Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
• Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.