Ingredients for Franks In Blanks Blankets Or Hot Dog Puffs
- 1 (10 count) package hot dogs
- 1 (14.1 ounce) package frozen puff pastry, thawed
- 1/4 cup light mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 large egg white
- 1 teaspoon sesame seeds (optional)
- cooking spray or oil spray (optional)
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How to Make Franks In Blanks Blankets Or Hot Dog Puffs
- Preheat oven to 350°F (175°C).
- Prepare the garlic mayo: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon yellow mustard, and 1 teaspoon garlic powder.
- Unroll one package of puff pastry (typically 14.1 oz) on a lightly floured surface. Cut into squares approximately 3-4 inches each. The exact number will depend on the size of your puff pastry sheet.
- Cook hot dogs according to package directions. If using all-beef franks, these should be boiled or grilled prior to wrapping in puff pastry. Drain the hot dogs on paper towels to remove excess moisture.
- Place one cooked hot dog in the center of each pastry square.
- Spread a thin layer of the garlic mayo mixture over the hot dog.
- Wrap the pastry square around the hot dog, pinching the edges to seal.
- Whisk one large egg white in a small bowl. Brush the egg wash over the wrapped hot dogs.
- Sprinkle with sesame seeds (optional).
- Place the hot dog puffs onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
10g
Fat
53g
Carbs
6g
