Hands-on time: 15 minutes
Total time: 30 minutes
Makes 20
- 1 roll refrigerated biscuits (10)
- 5 hot dogs
- Preheat oven to 400°F.
- Cut hot dogs into quarters.
- Cut refrigerator biscuits in half with kitchen shears.
- Roll biscuit half with rolling pin until in size. You may use your fingers to press out dough also.
- Place hot dog in center.
- Wrap biscuit around hot dog, make sure hot dog is covered.
- Seal biscuit.
- Place on ungreased cookie sheet 1″ apart.
- Bake 12-14 minutes until golden brown.
Yet another of the first recipes to be added to my collection when I started my very own recipe box in middle school Home Ec class! I dug this recipe out to help beef up (ha!) my heartier and heavier snacks and appetizers for a recent get-together. It’s been years since I’d made it so I thought I’d give it another go.
Obviously, I struggled with getting the dough to stay sealed. Apparently I need to develop dough sealing technique. But no matter, it tastes just the same –sealed or not.
The thing I don’t like about this dish is that it’s best served warm but it’s hard to keep warm. For meatballs, they can be kept in the Crockpot. Chicken dip can easily be tossed back in the oven, the microwave or my personal favorite, kept in a Crockpot Little Dipper. Because of the dough in this recipe, the microwave or constant reheating in the oven is not ideal – the dough becomes overcooked and any reheating attempts don’t last long anyway.
Aside from the issue of keeping them warm, they are a great addition to any party platter. Especially when you set out a little dish each of ketchup and mustand for dipping! And besides, they’re not terrible at cooler temperatures.
How do you make sure warm dishes stay warm?