HOTDOG FOR DOGS RECIPES

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KOREAN HOT DOGS RECIPE - BBC GOOD FOOD



Korean hot dogs recipe - BBC Good Food image

Reinvent the hot dog with a tasty Korean twist. In place of onions and ketchup, try kimchi and spicy mayonnaise topped with carrot and sesame seeds

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Lunch, Snack, Treat

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 9

4 frankfurter hot dogs
½ tsp honey
3 tbsp mayo
1-1½ tbsp gochujang
splash of rice wine vinegar
4 hot dog buns
120g kimchi
1 carrot , peeled into ribbons
1 tsp sesame seeds , toasted

Steps:

  • Cook the hot dogs following pack instructions. Mix the honey, mayo, gochujang and vinegar in a bowl.
  • Split the buns in half, put a hot dog in each and divide the kimchi between them. Drizzle with the spicy mayo, then top with a few carrot ribbons and some sesame seeds.

Nutrition Facts : Calories 536 calories, FatContent 36 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.5 milligram of sodium

CRESCENT MUMMY DOGS RECIPE - PILLSBURY.COM



Crescent Mummy Dogs Recipe - Pillsbury.com image

Costumes, candy, and mummy hot dogs—that’s what Halloween is all about! Have your little ghouls and goblins help prep dinner by wrapping the Crescent dough strips around hot dogs. They’ll love seeing these simple-yet-spooky mummies bake into cheesy, crescent-wrapped mummy pigs-in-a-blanket to eat before their Halloween festivities!

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 5

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 Oscar Mayer™ beef hot dogs
Cooking spray
Mustard or ketchup, if desired

Steps:

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
  • Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
  • Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Nutrition Facts : Calories 330 , CarbohydrateContent 11 g, CholesterolContent 50 mg, FatContent 3 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 11 g, ServingSize 1 Sandwich, SodiumContent 1110 mg, SugarContent 4 g, TransFatContent 1 1/2 g

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