And then there was the day that I scrounged up a pack of hot dogs out of the freezer to feed the natives. I generally like to plan and cook healthy, well balanced meals, but there are THOSE days. The days when convenience foods are necessary for survival. This was that day.
Of course, if I would have HAD a pack of hot dog buns on the premises, the kids would have picked the hot dogs out of them. But if they get the impression that there are NO buns in the house, they act like it’s their constitutional right to have a bun.
Being theoretically bunless on that particular day, I had an idea…what would happen if I wrapped the hot dogs in the refrigerator dough before baking? And pretzel dogs were born.
I will never buy hot dog buns again. These are SO much better and tastier! And super-duper easy to make.
Trim Healthy Mama note: If you use a low or no fat hot dog, these would be a Trim Healthy Mama ‘E’ recipe. If you use a regular dog, it’s an S-helper recipe. The Ranch Mustard dip works with any type of meal.
Here’s what you do:
Grab your container of fridge bread dough and a pack of hotdogs. Mine came straight from the freezer, and it worked just fine. Grab a wad of dough a little smaller than the palm of your hand. Wrap the hot dog by twisting the dough around them. Add more dough if you need to, and pinch closed any holes that might open up…it’s a very flexible deal. You can leave the ends open, if you like.
I’ll be posting more fun things to do with refrigerator dough in the future…it’s amazing and fun stuff! Here’s a printable of this pretzel dog and pig & a blanket recipe…and the mustard sauce.
- half a batch of this easy bread recipe
- one pack of hot dogs or mini smoked sausages-see notes for Trim Healthy Mama info.
- 2 T coarse salt or kosher salt
- Preheat oven to 400*
- Frozen hot dogs work fine for this recipe.
- To make pretzel dogs, pinch of a wad of dough a little smaller than the palm of your hand. Keep it to less than ¼ cup if shooting for an S-helper recipe.
- Twist the dough around the hot dog, pinching seams closed, adding in more dough if needed.
- You may enclose the ends or leave them open.
- Place on a cookie sheet.
- Sprinkle tops lightly with kosher salt
- Bake for 20 minutes, or until golden brown.
- Let cool about 10 minutes before serving.
- Pinch off a plug of dough about the size of your thumb. Place them rather close together on a foil or parchment paper lined cookie sheet.
- Press a smoked sausage into the middle, and then pull the dough up around the sausage and pinch it closed.
- Sprinkle with coarse or kosher salt.
- Bake in 400* oven until golden brown, between 15 and 20 minutes.
- Serve with mustard sauce or ketchup.
- /2 cups of prepared, regular mustard
- T ranch dressing mix seasoning blend
- Mix together, and use as a delicious dip for your pretzel dogs or pig in a blankets.
This recipe is linked up at Trim Healthy Tuesday at Stacy Makes Cents, and right here on Gwen’s Nest.