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, 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 filo dough, thawed
- 2 hot dogs or another similar sausage
- 1 tablespoon olive oil
- Pinch of za'atar
Preheat the oven to 400 F.
Gently unroll the thawed sheets of filo dough.
Using a pastry brush, coat one 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 two sheets of dough in half and place one half on top of the other. Then slice those in half vertically.
Place one hot dog at the bottom of each half of fillo 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 filo pastry is a light golden brown.
Serve hot with your choice of topping like hummus or mustard.