Mini Hot Dogs Food

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!

MINI HOT DOGS 'N' MEATBALLS

Steps:

• Combine all ingredients in crock pot.
• Cover and cook on low for 3 hours or until heated through.

MINI HOT DOG 'BURGERS'

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Cut wieners lengthwise in half, then cut each piece crosswise into 6 pieces.
• Fill rolls with wiener pieces and remaining ingredients.

MINI HOT DOGS 'N' MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low until heated through, 3-4 hours.

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.

MINI HOT DOGS IN CHEDDAR BUNS

Steps:

• Bring water, butter, and salt to a boil in a 4-quart heavy saucepan over moderate heat. Reduce heat to low and add flour all at once, then cook, beating with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
• Transfer mixture to a bowl, then cool slightly. Add eggs 1 at a time, beating well with an electric mixer at medium-high speed (or beating vigorously with wooden spoon) after each addition (batter will be stiff). Add cheese and beat until combined.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter 2 large baking sheets.
• Snip off 1 corner of plastic bag to create a 1-inch opening and transfer cheese mixture to bag, pressing out excess air. Twist bag firmly just above filling, then pipe 18 to 20 (2 1/2- by 1- by 3/4-inch) lengths, about 2 inches apart, onto each baking sheet.
• Bake, switching position of sheets halfway through baking, until buns are puffed and pale golden, about 30 minutes total.
• Make 1 1/2-inch lengthwise slits in tops of buns with a sharp paring knife and let dry in turned-off oven 10 minutes.
• While buns dry, heat a dry well-seasoned grill pan or heavy skillet over high heat until it smokes. Reduce heat to moderate and cook frankfurters, turning, until heated through and golden brown, about 5 minutes.
• Remove buns from oven and nestle a frankfurter in each opening.