This recipe came about after an internet search to try and find a slightly cheaper/quicker alternative to sausage rolls since the party was coming on the heels of a surprisingly busy week. This method could not be simpler. Buy puff pastry and hotdogs. Roll hotdogs in puff pastry and seal with egg wash. Slice into four pieces. Bake. Eat. Done. Seriously, it's that easy.
The picture isn't mine since we ate the little rolls too quickly for me to remember to take their picture! Oh well. They were delicious and I served them with little bowls of ketchup and mustard. Perfect party food! I didn't have my computer open while making these so I used the cooking times/temperatures found in Lorraine Pascal's "hotdog's big night out" recipe.
Recipe via www.leitesculinaria.com
Ingredients:
10 hotdogs
2 sheets of puff pastry
1 egg
Method:
Preheat the oven to
Beat the egg in a small bowl and add a tablespoon of water, then set aside. Roll out the puff pastry into a rectangle on a lightly floured surface. Place a hotdog along the short end of the pastry and, using your knife, slice the pastry so that it's as wide as the length of the hotdog. This way, when you begin rolling the hotdog in the pastry, you won't have excess pastry at the ends. When rolling, cut the pastry just past the point where the pastry around the hotdog meets the remaining pastry so that you only have a little bit of overlap. Seal the edges with an egg wash and place onto a baking tray lined with parchment paper. Continue with the remaining hotdogs and pastry, reserving the leftover pastry for the parmesan stars. Place the baking tray into the refrigerator for half an hour. Just before baking, slice the rolls into four pieces and evenly distribute around the tray. Serve with your favorite dipping sauces and enjoy!
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| Photo credit: www.leitesculinaria.com |
The picture isn't mine since we ate the little rolls too quickly for me to remember to take their picture! Oh well. They were delicious and I served them with little bowls of ketchup and mustard. Perfect party food! I didn't have my computer open while making these so I used the cooking times/temperatures found in Lorraine Pascal's "hotdog's big night out" recipe.
Recipe via www.leitesculinaria.com
Prep Time: 5 min
Cook Time: 15-20 min
Makes: 40
Ingredients:
10 hotdogs
2 sheets of puff pastry
1 egg
Method:
Preheat the oven to
Beat the egg in a small bowl and add a tablespoon of water, then set aside. Roll out the puff pastry into a rectangle on a lightly floured surface. Place a hotdog along the short end of the pastry and, using your knife, slice the pastry so that it's as wide as the length of the hotdog. This way, when you begin rolling the hotdog in the pastry, you won't have excess pastry at the ends. When rolling, cut the pastry just past the point where the pastry around the hotdog meets the remaining pastry so that you only have a little bit of overlap. Seal the edges with an egg wash and place onto a baking tray lined with parchment paper. Continue with the remaining hotdogs and pastry, reserving the leftover pastry for the parmesan stars. Place the baking tray into the refrigerator for half an hour. Just before baking, slice the rolls into four pieces and evenly distribute around the tray. Serve with your favorite dipping sauces and enjoy!
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