Even though I am probably even more juvenile than the next person, I’ll refrain and just allow you to insert your own Weiner joke here ________. You’re welcome. These hot dogs are great when you want to fun of eating on the beach without hauling the charcoal, cooking utensils, etc. down with you. They are portable, delicious and easy for little hands to hold. The light, crispy casing is delicious right out of the oven.
It’s not an original idea, people have doing this with crescent rolls for a long time – but I’m not big on the packaged/processed foods – I know, hot dogs are an exception because I just don’t have the time or equipment to make my own. You could, of course, also do these with the tiny cocktail size for cute little appetizers or birthday parties.
I wrap these up in foil while they are hot and pack them to the beach that way, because I know we will be eating them within 20 minutes. If you have to wait longer than you’ll need to keep them cold. Speaking of kids, this would be a great recipe for young cooks to try.
Picnic Dogs, Makes 8
½ recipe basic roll or bread dough
1 package hot dogs
Divide the dough in half and set the one half aside. Grease a baking sheet.
Divide the dough into eight balls. Take one and roll it into a breadstick shape, then flatten it and wrap it around a hot dog.
Put the wrapped dog on the cookie sheet and continue until all the hot dogs are wrapped. You can top them with spices or grated cheese at this point if you like.
Preheat the oven to 400 and let rise for about 15 minutes.
Bake for 20-25 minutes, until the roll casing is a light golden brown. Brush with butter and serve, or cool them on a rack. Store in the refrigerator if you’re not using them right away.