Friday, March 4, 2011


So I think I've been taking too many pictures of my kids lately, if there is such a thing. Earlier, I called my daughter's name "Hannah!" and she turned to me and said "Cheese!" with a silly grin, kind of like in this picture.

Speaking of Hannah, I really think she will be the next musical genius.

Little wonder, with the brain food I feed her.

Okay, so hot dogs aren't exactly brain food. But kids do love them! This recipe is a yummy way to serve hot dogs that even adults enjoy.

Note: Please use caution when feeding hot dogs to young children, as they are a choking hazard!

This recipe is a family favorite from my mom. We like to dip these in ketchup and mustard and serve them with onion rings or potato wedges. The original recipe served 8. I like to halve it for my family of 4 and that is what is shown below, but feel free to double it if you have a bigger crowd!

printable recipe

serves 4

1 1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 rounded tsp yeast
1 tsp sugar
1/2 tsp salt
1/2 cup hot tap water (120F - 130F)
1 Tbsp oil
taco sauce or salsa
4 slices of cheddar cheese
4 hot dogs

Preheat your oven to 170F, when it reaches that temp, turn it off. Mix the flours, yeast, sugar, salt, 1/2 cup hot tap water, 1 Tbsp in your mixer with a dough hook (a bread machine on the dough setting works great too). Once all ingredients are combined, turn the mixer on medium speed and let it beat the dough for about 5 minutes, adding flour or water as needed to form a ball. You can also knead it by hand if you like. You want to form a smooth ball that springs back when you press your fingers into it.

Grease a bowl and place the ball of dough in it, turning once to coat. Cover and place in warm oven for 30 minutes, or until doubled. This is a picture of the dough before rising.

Once dough has risen, punch down and roll out into a 10 inch circle on a lightly floured surface. Preheat the oven to 375.

With a pizza cutter or knife, cut the dough into 4 wedges.

Spread a little taco sauce or salsa on the wide end of each wedge.

Now, arrange the cheese slices over the taco sauce in a narrow line.

Place a hot dog on top of the the cheese on each wedge.

Starting with the wide edge, roll up the wedges, folding the ends in to completely cover the contents inside, and place point side down on a greased baking sheet.

Cover and let rise in the warm oven again for 15 minutes, then bake for 15-20 minutes until brown.

Serve with potato wedges, ketchup and mustard!

This recipe is featured in Menu Plan 13.

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