Everyone I know likes franks-in-blankets, even the people who are embarrassed to admit it. The proof is that whenever I serve them not one is left over.
But sometimes franks-in-blankets can be dry and over done, so I like to make a large one. That way people can cut themselves a piece or two or more. I know it’s a bit fancy, but it does look good and when you make one large frank-in-blanket the meat stays moist and juicy.
Hebrew National makes super large frankfurters that are the perfect size for this particular dish. For a version that’s even fancier though, use a hunk of kielbasa instead of a hot dog.
A football fan friend of mine says that chili con carne and guacamole aside, no Superbowl get together is complete without franks-in-blankets. So here’s a quick and easy recipe you can use if you’ll be having a get-together for the game.
Hot Dog en Croute
piece of puff pastry 8-inches x 8-1/2-inches
1-1/2 teaspoons deli mustard
1 extra large Hebrew National hot dog (quarter-pounder)
1 egg, beaten
Preheat the oven to 400 degrees. Thaw the puff pastry but work with it while it is still cold. Place the pastry on a lightly floured surface. Spread the mustard down the length in the center, almost to the short edges. Place the frankfurter on top and roll it in the dough to enclose it. Cut the short edges almost completely, but leave enough to seal the short ends closed. Place the hot-dog-pastry on a lightly oiled baking sheet. Use the scraps of cut dough to make designs, if desired, and place these on top of the dough. Brush lightly with some of the egg. Bake for 20-22 minutes or until golden brown. Cut with a serrated knife. Makes one large frank-in-blanket making 3-4 servings