Hound Dog Bites Recipes

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.

PEGGI'S OWN HOUND DOG BITES (FOR HUMANS)

Steps:

• 1. Prepare Jane Louise's Peanut Butter Fluff acording to her directions on her recipe. https://www.justapinch.com/recipe/lovinspoonful/church-peanut-butter-spread/spread?k=CHURCH%27S+Peanut+butter+spread&p=1&o=r. If you have it refrigerated already, take as much out as needed & place in microwave bowl & gently warm just enough for spreading easily. About 25 to 30 seconds.
• 2. Lay out one of the flour tortillas & spread a thin layer on shell, but not too thin, leaving about 1/4" all the way around shell free from spread. It will ooze out otherwise.
• 3. Sprinkle enough whole, Sugar Frosted Flakes on top of the Peanut Butter Fluff to cover but don't over do it.
• 4. Peel banana & lay a whole banana toward one long side of prepared tortilla. Will probably take 1 1/2 bananas for each tortilla. I only used one for this when trying, as I didn't know how it would turn out & didn't want to waste another banana if it didn't turn out.
• 5. Tightly roll around the banana.
• 6. Using a sharp serrated knife, slice into about 1/2" slices & place on waxed paper, laying flat.
• 7. In a small, deep microwave bowl, melt the chocolate & paraffin together, Start with 1 minute & stir & then keep heating & stirring every 30 seconds until it is all melted.
• 8. Using your hand, pick up the rolls, one at a time & dip the first 2/3 of roll into chocolate mixture & place on waxed paper, chocolate side down. Repeat until all are coated on the first side. Place the waxed paper on a small tray & place in fridge for 5 minutes to set up. Refer to picture.
• 9. Make sure your chocolate is still warm. Set aside. In another small deep bowl, coarsly crush enough Sugar Frosted Flakes for dipping the tops of rolls in.
• 10. Take rolls out of fridge &, one at a time, dip the other 1/3 in the chocolate & then immediately in the crushed flakes. Place back on waxed paper, flake side up. Repeat until all are coated. Place in fridge until ready to serve.
• 11. Enjoy!!