We wanted to get creative with hot dogs, so we made a mac-and-cheesy one. Pile on the extra cheese, relish and even bacon. —Julie Peterson, Crofton, Maryland
Mini Mac & Cheese Dogs
Mini Mac & Cheese Dogs
Prep Time
25 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
- 1/2 cup panko bread crumbs
- 2 tablespoons chopped onion
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 12 bun-length beef hot dogs
- 1 package (7-1/4 ounces) macaroni and cheese dinner mix
Directions
- Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets.
- Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
- Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
- In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes.
- Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.
Nutrition Facts
1 appetizer: 198 calories, 12g fat (5g saturated fat), 25mg cholesterol, 446mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 6g protein.
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