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Ingredients
Scale
- 1 (17-ounce) box puff pastry (or make your own)
- 6–8 hot dogs
- 1 cup fine shredded cheddar cheese (optional)
- 1 large egg
- 1 teaspoon water
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle juice
- 1 tablespoon yellow mustard
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
Instructions
- Defrost puff pastry according to package directions.
- Whisk together egg and water for egg wash.
- Line baking sheet with parchment paper.
- Unroll defrosted puff pastry on a clean surface.
- Cut pastry into rectangles, approximately 3.5” x 4”.
- Place a hot dog on each pastry rectangle and wrap it up.
- Arrange wrapped hot dogs seam-side down on baking sheet.
- Chill wrapped hot dogs in the freezer for 15 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- Brush egg wash on pastries and cut steam slits.
- Add cheese if desired, pressing the pastry into it.
- Bake for 24-26 minutes until golden brown.
- Cool slightly before serving.
- Mix mayonnaise, ketchup, pickle juice, mustard, garlic powder, salt, and pepper for pink sauce.
- Serve warm with pink sauce for dipping.
Notes
Ensure puff pastry is cold before wrapping for the best puff.
Chilling before baking enhances shape and flakiness.
Experiment with different types of hot dogs for variety.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg