Tuesday, April 8, 2014

Mini Puff Pastry Hot Dogs

To give a nod to the start of baseball season I thought it would be fun to twist up a traditional baseball hot dog. I have a thing for making things "mini-sized" so what perfect way to make delicious miniature hot dogs, which some may refer to as a "pig in a blanket."  Except these are no ordinary pigs in a blanket. These delicious hot dog bites are accompanied with caramelized onions and wrapped in fluffy, buttery puff pastry and topped with Parmesan cheese which is perfect for a baseball-themed party (and to also "wow" your friends with your cooking abilities)! Hope these make it onto your next appetizer list!





Mini Puff Pastry Hot Dogs
Prep Time: 40 Minutes / Bake Time: 20-25 Minutes / Serving Size: ~45

Ingredients:

  • 2 Yellow Onions
  • 1 1/2 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 1/2 Package of Mini Hot Dogs
  • 1 Sheet of Puff Pastry (Found in the Freezer Section), Defrosted Overnight in the Fridge
  • 4 Tbsp Butter, Melted
  • 1/2 Cup Shredded Parmesan Cheese
Directions:
Half the onions and slice them thinly. 


Heat the olive oil in a large saute pan (make sure it has a lid) over medium-high heat for one minute. Add onions and stir so all have been coated with the oil. Add the salt and pepper. Stir for three minutes until the onions turn translucent. 

Cover the pan and lower to medium-low (more so low). Stirring occasionally for 20-30 minutes, or until golden brown. 


Preheat the oven to 400 degrees and line two baking sheets with parchment paper or baking mat.

Lightly flour your surface and take the puff pastry out of the fridge. Roll out the puff pastry to 14" H by 18" W. 


Cut 2" by 2" squares. Place mini hot dog on a diagonal and top with caramelized onions. 
 
Take two of the corners, stretch, press together and fold down. 


Place mini hot dogs on the baking sheet.


Brush the melted butter on top of the mini hot dogs and sprinkle with Parmesan. 



Bake for 20-25 minutes. Place on cooling rack for 5 minutes.

Once cooled, it's ready to serve! 




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