Best Hot Dog Cups Recipe By Tasty Recipes

CHILI CHEESE DOG BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
• Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
• Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
• Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
• Enjoy!

CHICAGO-STYLE HOT DOG CUPS

Steps:

• Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
• 2.
• Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
• 3.
• In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
• 4.
• Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

HOT DOG TOTS RECIPE BY TASTY

Steps:

• Cut hot dogs into pieces.
• To a large saucepan add potatoes, salt and add water until potatoes are just covered.
• Bring the water to a boil and cook until potatoes are fork tender.
• Remove potatoes to a colander and run under cold water to cool.
• Pour out onto a dish towel and dry potatoes thoroughly.
• Using a cheese grater, shred the potatoes into a large bowl.
• Add parmesan, flour and oregano to the shredded potatoes. Mix together.
• Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
• In a large saucepan, heat oil to 345°F (175˚C). Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
• Serve with your choice of dipping sauces.
• Enjoy!

HOTDOG TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a small bowl, add yeast and sugar to the warm water. Let sit until yeast activates and begins to bubble, about 5-10 minutes.
• Add flour and salt to a large bowl and mix. Create a well in the middle of the dough and pour yeast mixture into the center.
• Stir until it forms into a ball, and continue with your hands. (If the dough is too sticky, add a little bit more flour).
• Transfer to a floured surface and knead dough for 5 minutes.
• Coat a large bowl with olive oil and place the dough in the bowl. Cover with a towel and place in a warm, dry place to double in size.
• Once risen, transfer dough to a floured surface.
• Cut the dough in half and set one of the halves aside. (The other half can be used to make a second batch of hot dog twists or it can be wrapped up and frozen for up to 3 months!)
• Cut the dough into 5 evenly-sized pieces.
• Flatten the dough and add a layer of cheese to the bottom.
• Lay the hot dog on top of the cheese and fold the dough over. Pinch the ends together to make a seam. Cut off the extra dough on the ends and pinch to seal the ends.
• Cut off the extra dough on the ends and pinch to seal the ends.
• Make 7 cuts that go through the hot dog, but leave the seam in tact.
• Starting at one end, twist the hot dog piece to the left, the following piece to the right, etc. until all eight pieces are facing outward and are connected down the middle by the dough seam.
• Place on a baking sheet and bake for 10 minutes.
• Remove from the oven and sprinkle with additional cheese. Bake for 5 more minutes or until golden brown. (Times and temperatures may vary based on oven.)
• Serve & with your favorite hot dog toppings!
• Enjoy!