HOT DOG CUPS RECIPES

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HOT DOG CUPS RECIPE BY TASTY



Hot Dog Cups Recipe by Tasty image

Here's what you need: hot dogs, ketchup, yellow mustard, worcestershire sauce, refrigerated biscuits, shredded cheddar cheese

Provided by Dhruv Vohra

Yield 8 servings

Number Of Ingredients 6

8 hot dogs
? cup ketchup
1 tablespoon yellow mustard
1 teaspoon worcestershire sauce
8 refrigerated biscuits
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°F (180°C).
  • Cut hot dogs lengthwise and chop into small pieces. Mix with ketchup, mustard, and Worcestershire sauce.
  • Press each biscuit into the cups of a greased muffin tin. Fill with hot dog mixture.
  • Bake for 10 minutes. Remove from oven and top with shredded cheddar cheese.
  • Bake for an additional 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 1717 calories, CarbohydrateContent 201 grams, FatContent 85 grams, FiberContent 6 grams, ProteinContent 40 grams, SugarContent 38 grams

CHICAGO-STYLE HOT DOG CUPS RECIPE - TABLESPOON.COM



Chicago-Style Hot Dog Cups Recipe - Tablespoon.com image

We don’t take hot dogs lightly; they have endless potential outside of their buns, and we want the world to know about it. Case in point -- these brilliant muffin-tin cups made with biscuit dough.

Provided by Tablespoon Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 11

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 package (16 oz) hot dogs, cut into 1/2-inch slices (about 10 hot dogs)
2 tablespoons yellow mustard
2 teaspoons Worcestershire sauce
1 egg
1 tablespoon water
3/4 teaspoon poppy seed
3 tablespoons yellow mustard
1 cup pickle relish
1 cup finely chopped white onion
1/4 teaspoon celery salt

Steps:

  • Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
  • Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
  • In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
  • Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

Nutrition Facts : Calories 210 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 8 g, TransFatContent 0 g

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