Hot Dog Appetizers
Equipment
- 1 Cutting board
- 1 Chef's knife
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 Small mixing bowl
- 1 pastry brush optional
- 1 pair of tongs
Ingredients
- 8 piece hot dogs
- 1 sheet puff pastry thawed
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1 teaspoon relish optional
- 1 piece egg beaten
- 1 tablespoon water
- 1 tablespoon sesame seeds optional
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the hot dogs dry with a paper towel and cut each hot dog into 3 equal pieces.
- In a small mixing bowl, stir together the mustard, ketchup, and relish until well combined.
- Lightly flour the cutting board and roll the puff pastry sheet into a rectangle about 1/8-inch thick.
- Cut the puff pastry into strips wide enough to wrap around the pieces of hot dog.
- Spread a thin layer of the sauce mixture on each puff pastry strip, leaving the edges clean.
- Place one hot dog piece on each strip, season lightly with salt and black pepper, and roll up tightly.
- Arrange the wrapped hot dog pieces seam-side down on the prepared baking sheet.
- Whisk the beaten egg with water to make an egg wash and lightly brush the tops of the pastry-wrapped hot dogs.
- Sprinkle sesame seeds over the tops if using.
- Bake for 10–12 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let the hot dog appetizers rest on the baking sheet for 5 minutes before serving.
Notes
For best results, keep the puff pastry as cold as possible so it puffs nicely in the oven, and chill the wrapped hot dogs for a few minutes before baking if your kitchen is warm. You can vary the flavor by using different sausages, such as cheddar-stuffed or spicy hot dogs, and swapping the sauce for barbecue, honey mustard, or sriracha mayo. These appetizers reheat well in a hot oven for a few minutes, but avoid microwaving to keep the pastry crisp. Serve with extra dipping sauces on the side, and if making ahead, assemble and refrigerate uncooked rolls for up to a day, then egg wash and bake just before guests arrive.
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