Hot Dang! Hot Dog Pt. 1 - Dogs in Blankets

What says summer eating more than a cookout? If you're like us, you grew up loving hot dogs on a bun, grilled outside, maybe some mustard or even ketchup. Adventurous types may have tried relish or some chili. We've got a few neat ideas to update your summer's hot dog days. We've made some grown-up versions of our favorite portable summer meat, including fancy pigs in blankets and beer braised dogs with sauerkraut.

Looking for some snazzier toppings? What about pickled onions, kimchi, or horseradish sauce? Whatever you decide to add, be sure to toast your bun! (That's the best way, right?) Check out our turkey hot dogs, beef hot dogs, and our delicious beef sausages and turkey sausages!

Dogs in Blankets
Makes 16-20 servings

14 turkey franks
2 sheets puff pastry, thawed

Preheat oven to 400.

Cut the franks into thirds.

Cut puff pastry into three strips lengthwise, then cut each strip into 7 triangles. Place a frank at the long end of a triangle and roll it up so the tip of the triangle touches the long end as it wraps around. Press to secure.

Place the wrapped franks seam side down on a foil or parchment lined cookie sheet and bake for about 12 minutes until pastry is golden brown.

Serve with tasty dipping sauces.

See Pt. 2 here