In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose this fun twist on a traditional hot dog. I found the recipe in "Pillsbury The Big Book of Easy Baking With Refrigerated Dough" (Houghton Mifflin Harcourt; $19.99).
- Refrigerated crescent dough
- Hot dogs
- Poppy seeds
1. Prepare the dough: Unroll one container of crescent dough on your work surface. Divide the dough into four rectangles (each rectangle will make one crescent dog); pinch the diagonal perforations to seal. Cut each rectangle in half crosswise. Cut one half of each rectangle into six thin strips.
2. Make the body: Wrap the uncut half of each rectangle around a hot dog; pinch the seam to seal. Place seam side down on baking sheet.
3. Make the paws and tail: For each dog, fold four of the thin strips in half; make two small cuts at one end of each strip to form the toes. Fold another strip in half; fold in half again. Twist slightly to form the tail.
4. Attach the paws and tail: Press the feet onto the body to adhere. Press the tail onto the top rear of the body.
5. Attach the ears and collar: Press down lightly on each end of the remaining dough strip to form the ears; attach to the head. Place one thin slice of roasted red bell pepper behind the ears to make the collar.
6: Decorate with poppy seed: Lightly wet your finger with water; press into bowl of poppy seed. Press seed on the dog to form spots. Bake 10 to 12 minutes or until golden brown; cool 5 minutes.
Excerpted from "Pillsbury The Big Book of Easy Baking With Refrigerated Dough" © 2014 by Pillsbury. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.