MINI HOT DOG WRAPS RECIPES

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."

Steps:

• Cut hot dogs and carrots into a medium-size dice. Add oil to a large nonstick skillet or wok over medium-high heat. Add hot dogs and carrots and cook until carrots are softened and hot dogs are starting to brown, about 3 to 4 minutes.
• Add cooked and cooled rice to the skillet and toss to combine. Add peas and cook for 1 to 2 minutes.
• Scramble eggs in a small bowl and add to rice along with soy sauce and sesame oil. Stir together to quickly cook egg and combine ingredients.
• Divide fried rice between two plates and garnish with sesame seeds and scallions.