Spicy Hot Dog Bites Food

SPICY HOT DOG BITES

Spicy Hot Dog Bites image

Hot appitizers in the crock pot. It doesn't say how many this will serve but I know 2 guys that would knock it off in a hurry.I'm going to say 4 servings but take your best shot about how many of your crew it will serve. From: Southern U.S. Cuisine

Provided by Annacia

Categories Meat

Time 2h38m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup ketchup
1/2 cup firmly packed brown sugar
1 tablespoon red wine or 1 tablespoon white vinegar
2 teaspoons soy sauce
1 teaspoon Dijon mustard or 1 teaspoon spicy brown mustard
1/2 teaspoon cayenne (or to taste)
1 medium garlic clove, finely minced
1 lb hot dogs, cut into 1-inch pieces or 1 lb cocktail franks

Steps:

Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
Cover and cook on HIGH for 1 hour, stirring occasionally.
Add hot dogs; stir to coat with sauce.
Cover and cook on LOW for 1 1/2 hours, or until hot.
Serve hot, with toothpicks, from crockpot.

PULL-APART DOG BITES

Pull-Apart Dog Bites image

Make both Chicago and chili hot dog fans happy with these pull-apart appetizers.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 12 pieces

Number Of Ingredients 12

Ingredients

3 hot dogs
One 8-ounce tube crescent roll dough
1 large egg, beaten
Yellow and spicy brown mustard, for serving
2 tablespoons chili, at room temperature
Quarter white onion, finely diced
2 tablespoons shredded sharp Cheddar
1 tablespoon sesame seeds
3 cornichons, halved lengthwise
3 grape tomatoes, halved
2 tablespoons sweet relish
1 tablespoon poppy seeds

Steps:

Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.

RITZ PUSH-CART HOT DOG BITES

RITZ Push-Cart Hot Dog Bites image

This is an appetizer reminiscent of New York City's street vendor hot dogs. A crisp, classic RITZ Cracker with a slice of cooked hot dog topped with push-cart style hot dog onions and finished off with a drizzle of yellow mustard--a perfect one-bite snack.

Provided by RITZ Crackers

Categories Trusted Brands: Recipes and Tips RITZ

Time 25m

Yield 20

Number Of Ingredients 10

Ingredients

2 tablespoons corn oil
2 cups diced onions
2 teaspoons Louisiana-style hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
2 tablespoons tomato paste
½ cup water
5 cooked hot dogs, sliced into 8 pieces each
40 RITZ Crackers
3 tablespoons prepared yellow mustard

Steps:

Heat oil in a skillet on medium-high heat. Add the diced onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add tomato paste and water; stir. Simmer for another 5 minutes. Remove from heat.
Arrange RITZ Crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of the hot dog onions on top of each.
Drizzle the yellow mustard on top of the onions and serve warm.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 6.7 g, Cholesterol 6 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 236.5 mg, Sugar 1.9 g

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