Curly Hotdog Snakes Recipe 455

CURLY HOTDOG SNAKES RECIPE - (4.5/5)

Steps:

• Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth. Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle. Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in raisins for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes. Trim off any charred ends of red pepper; cut to resemble forked tongue.

HOT DOG SAUCE

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

RATTLESNAKE BITE HOT DOG APPETIZERS

Steps:

• Heat oven to 375ºF.
• Pat hot dogs dry with paper towel. Separate biscuits. Cut each hot dog and biscuit into quarters; press biscuits to flatten slightly.
• Place 1 hot dog piece on center of each biscuit piece; bring 2 opposite corners of biscuit over hot dog, then press points together to seal.
• Arrange 16 wrapped hot dog pieces in "s" shape on baking sheet to resemble snake, leaving no spaces between pieces. Repeat on second baking sheet with remaining wrapped hot dog pieces.
• Bake 15 min. or until golden brown.

HOT DOG MUMMIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
• Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
• Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.