HOT DOG EGGROLLS RECIPE - (4.3/5)
Provided by gMinor
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Lay out 1 wrapper in a diamond shape. Put some cheese (and salsa, but try to keep it dry) in a line from corner to corner (side to side). Place hot dog on top of the toppings. Using your finger, 'paint' the top corner and edges of the wrapper with water. Take the bottom corner (closest to you), and start rolling it up (away from you). As you roll past the side corners, fold them in to seal the eggroll. Place rolled up goodness on a greased baking sheet. Lightly brush olive oil on wraps and bake for 12 to 15 minutes. Don't use too much oil, just barely enough to cover the roll or you end up with a greasy mess. If you can see the oil (or it's dripping down the roll), you've used too much.
HOT DOG EGG ROLLS
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Provided by Recipe By Adina Silberman
Categories Appetizers
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, make sauce by whisking together the apricot jam, ketchup, and soy sauce until combined. Set aside half to use later for dipping. Add hot dogs into remaining sauce and toss to coat.
- Place wonton wrapper down on a surface with one point facing you. With your finger, run water along the edges of the wrapper, then place a hot dog in the center of the wrapper and fold the bottom point over the hot dog. Then fold the sides in and finally gently roll and seal the wrapper. Place completed rolls onto parchment paper until ready for frying. Repeat until all hot dogs are finished.
- In a heavy-bottomed pot, heat oil until very hot.
- Add egg rolls to oil - they should bubble right away. Fry until golden brown, about four minutes.
- Once cooked, transfer to a plate lined with paper towels or cooling rack to drain excess oil.
- Serve with dipping sauce.
HOTDOG ROLLS WITH BREADCRUMBS
One of my great options when friends are organizing potlucks, mini parties or picnics. Simple recipe that needs no cooking experience to get it done!!!
Provided by Ernie Eryelle
Categories Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Boil the hotdogs.
- Beat the eggs in a bowl.
- Pour the breadcrumbs,spreading evenly, on a tray.
- Press, or roll the bread with a rolling pin, to make it thin for easier rolling.
- Put in the hotdogs and cheese slice on the flattened bread.
- Roll the bread tightly.
- Apply some egg at the end to stick the roll together.
- Dip the roll into the egg.
- Roll it over the tray of breadcrumbs.
- Heat up the pan with a quantity of oil sufficient for deep frying.
- Deep fry the rolls until golden brown.
CHEF JOHN'S HOT DOG BUNS
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
- Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
- Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
- Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
- Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
- Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
- Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g
EASY CHEESY HOT DOG CRESCENT ROLLS
These are so easy for an after-school snack or kid's birthday parties. Try it the original Cheddar way or with the cream cheese option (see below). Serve with dipping condiments, if desired.
Provided by Travelgoddess
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog.
- Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 12.9 g, Cholesterol 27.6 mg, Fat 20.5 g, Protein 7.9 g, SaturatedFat 7.5 g, Sodium 754.9 mg, Sugar 3.5 g
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