When I saw this recipe for Hot Dog Flowers (rolls) on Jo Cooks I had to try it. Our weekends get pretty busy and having some grab and go no plates or cutlery needed recipes on hand is a must.
One way I make our weekends less crazy is to cook up a bunch of hearty snacks, muffins and a big pot of soup on Friday. Then as people come in hungry from work outs, swim team, shopping etc. they can be eating in moments.
These were delicious and absolutely teenage-boy approved. While I'm not all that excited about them nutritionally, when paired with a bowl of homemade tomato or black bean soup it's pretty great.
Hot Dog Flowers
Recipe from Jo Cooks
2 cups all purpose flour
1/2 stick butter, melted
1 tbsp sugar
pinch of salt
1 tsp yeast
2/3 cup water
6 large hot dogs (we doubled and made sixteen (instead of twelve), I don't like things too doughy)
2 green onions (I used just used parsley as we didn't have any green onions on hand)
1/4 cup parsley, chopped
1/2 cup cheddar cheese, shredded (We used a nice aged white cheddar. YUMMY!)
1 egg, for egg wash
In a small bowl mix the water, yeast and sugar together and let it sit for about 10 minutes until it starts bubbling.
In another larger bowl, mix the flour with the salt.
In a small bowl melt the butter and add the egg and whisk it well.
Add the wet ingredients to the flour, including the yeast mixture and mix. You can use your mixer here, but I just kneaded the dough by hand. Add more flour as needed, I used 2 cups of flour, but if you need more, just add some more. Place the dough in an oiled bowl.
Cover the bowl with a clean towel and let it rest until it doubles in size.
Preheat oven to 375 F degrees.
Cut the dough into 6 (we made 8) equal pieces and shape each piece into a ball. Roll out each piece into a small rectangle and place a hot dog in the middle of the dough, then just wrap the dough around the hot dog, covering it well.
Cut each covered hot dog, into 1/2 inch pieces, cut the hot dog all the way through, but stop as you reach the dough. Take each piece and roll it out and shape it into a flower as in the picture below.
Place rolls on a baking lined with parchment paper or a silpat.
Brush each roll with egg wash and top with cheddar cheese, parsley and green onions.
Bake for about 20 minutes or until golden brown.
Don't they look good!
We liked them dipped in ketchup or ranch dressing. And they are GREAT with soup.
To reheat, just pop in the microwave for 30-45 seconds.