|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Did you know that July is National Hot Dog Month? There's also a specific hot dog day this month too.
New York is famous for it's "dirty water dogs" from street carts. Loaded with mustard (New Yorkers take their dogs with mustard) and all the toppings, they're delicious as long as you don't spend too much time worrying about what's in them. Cocktail parties often have trays of pigs in a blanket: little baby hot dogs wrapped in puff pastry, sometimes with cheese, and baked until poofy and golden brown.
This recipe uses filo dough (phyllo dough), which is flaky, flavorful, and has texture.
In addition to pork, you can find beef and turkey hot dog options. There's also a whole variety of interesting chicken sausages to choose from that would work just as well.
2 sheets frozen phyllo dough, thawed
2 hot dogs, or similar sausages
1 tablespoon olive oil
1 pinch za'atar
Preheat the oven to 400 F.
Gently unroll the thawed sheets of phyllo dough.
Using a pastry brush, coat 1 sheet with a bit of the olive oil, sprinkle on a small pinch of za'atar, top with the second sheet of dough, and coat that one as well.
Sprinkle another small pinch of za'atar on the top sheet of the dough.
Using a sharp knife, cut the 2 sheets of dough in half and place one half on top of the other. Then slice those in half vertically.
Place 1 hot dog at the bottom of each half of phyllo dough and roll up.
Place, seam-side down, on a baking sheet lined with parchment paper.
Bake in the oven for approximately 20 minutes or until the phyllo pastry is a light golden brown.
Serve hot with your choice of topping like hummus or mustard.