Mini Mac & Cheese Dogs
“We wanted to get creative with hot dogs, so we made a mac-and-cheesy one. Pile on the extra cheese, relish and even bacon.” —Julie Peterson, Crofton, Maryland
Photo: Taste of Home
Servings Prep Time Cook Time 2 dozen 25 minutes + rising 15 minutes + cooling
Servings Prep Time 2 dozen 25 minutes + rising
Cook Time 15 minutes + cooling
Units: Metric US Imperial
Instructions Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets. Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely. In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes. Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.
Recipe Notes Nutrition Facts 1 appetizer: 198 calories, 12g fat (5g saturated fat), 25mg cholesterol, 446mg sodium, 18g carbohydrate (2g sugars, 1g fibre), 6g protein.