Hot Dog Pie Food

IMPOSSIBLY EASY HOT DOG AND CHEESE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. Layer hot dog pieces and onion in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Sprinkle with cheese.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with ketchup and mustard.

HOT DOG PIE

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the hot dogs, beans, ketchup, brown sugar, mustard and cheese cubes. Cook and stir until cheese is melted., Meanwhile, prick pastry shell with a fork. Bake at 400° for 10 minutes. Fill with hot beef mixture. Cut each cheese slice into four strips; make a lattice topping over pie. Bake 5-10 minutes longer or until cheese is melted.

HOT DOG PIE

Steps:

• Cook beef until no longer pink and drain.
• Add hot dogs, beans, ketchup, brown sugar, mustard and cheese cubes.
• Cook and stir until cheese is melted.
• Bake pastry shell at 400° for 10 minutes.
• Fill with meat mixture.
• Cut each cheese slice into four strips, make a lattice topping over pie.
• Bake 5-10 minutes longer or until cheese is melted.

PIE A LA ITALIANA (AKA: HOT DOG PIE)

Steps:

• Preheat oven to 350 degrees.
• Unroll one of the crescent dough tubes and separate triangles.
• In a 9-inch pie plate, press pieces together to form a crust.
• In a mixing bowl, combine sliced hot dogs, 2 eggs, mozzarella cheese, parmesan cheese and black pepper, if desired.
• Pour into crust.
• Unroll the second crescent dough tube and cut into long strips.
• Crisscross strips to form a lattice top; flute edges.
• Bake uncovered, 30-45 minutes, or until knife inserted near center comes out clean.
• Cool 10 minutes.

HOT DOG FLOWERS

Steps:

• For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
• Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
• For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
• Preheat the oven to 375 degrees F.
• Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.