BUTTERFLY CUT HOT DOG RECIPES
FLUTTER-BY FRANKS RECIPE: HOW TO MAKE IT
Easy, fun and adorable Flutter-by Franks are shared by Lois Lewis of Bartlett, Illinois. With only two ingredients, they couldn’t be simpler to make. “I came up with the recipe for my daughter’s 7th birthday party,” she recalls. “These are such a cinch to make, and the girls were delighted with the end results!”
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Unroll crescent dough and separate into eight triangles; cut each triangle in half. Roll each piece into a ball; flatten to 1/2-in. thickness. For wings, place four dough balls in a square shape 2 in. apart on an ungreased baking sheet. Cut each hot dog lengthwise to within 3 in. of the opposite end. Press a hot dog between each set of wings. , Bake at 375° for 14-16 minutes or until golden brown. Place drops of ketchup and mustard below cut edge of hot dog for eyes and mouth.
Nutrition Facts : Calories 370 calories, FatContent 26g fat (9g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 907mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 9g protein.
HOT DOG SAUCE RECIPE | ALLRECIPES
A flavorful meaty sauce with a slight kick that is guaranteed to liven up any hot dog!
Provided by GOGOBLUES
Categories Side Dish Sauces and Condiments Sauces
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 3 cups sauce
Number Of Ingredients 13
Steps:
- Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
- Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.
Nutrition Facts : Calories 107.5 calories, CarbohydrateContent 8.7 g, CholesterolContent 22.9 mg, FatContent 5.3 g, FiberContent 0.8 g, ProteinContent 6.9 g, SaturatedFatContent 2 g, SodiumContent 825.4 mg, SugarContent 5.7 g
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Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs — and buns — will burn and dry out. Too cool, and they won’t take on a smoky char.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
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Cut each strip in half crosswise. Cut each in half again lengthwise. You should have 24 pieces of dough. Gently stretch each piece to 5" length. Using 4 strips for each hot dog, form a loop on each side of hot dog to resemble butterfly wings. Divide each piece of reserved dough in half and form into feelers. Attach 2 feelers to underside of breadsticks at one end of hot dogs. Bake 15 to 20 minutes OR until golden brown. Remove from oven to cooling rack.
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