Looking for a fun and easy snack that’s perfect for parties, game days, or even a quick family meal? Mini hotdogs in a biscuit are a crowd-pleaser that’s simple to make and delicious to eat. These bite-sized treats combine the savory flavor of hotdogs with the buttery goodness of biscuits, creating a snack that everyone will love. Here’s a step-by-step guide to making these delightful bites.
Ingredients:
- 1 Package of Cocktail Sausages
- 1 Can of Jumbo Refrigerated Biscuits
- 1/2 C of Yellow Mustard
- 2 T of Mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 2 T of Poppy Seeds
- 1 egg
Instructions:
Step 1: Preheat Your Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Biscuits Open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters to create smaller pieces. If you prefer larger bites, you can cut each biscuit in half instead.
Step 3: Wrap the Hotdogs Take a piece of biscuit dough and flatten it slightly with your fingers. Place a mini hotdog on the dough and wrap it around the hotdog, pinching the edges to seal it. Repeat this process for all the hotdogs.
Step 4. Take your egg and whisk it with a couple of tablespoons of water. Then brush each biscuit with some of the egg wash. Then sprinkle with the poppy seeds.
Step 5: Bake Place the wrapped hotdogs on the prepared baking sheet, making sure they are not touching. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
Step 6: Dressing In a bowl combine your mustard, mayo, Worcestershire and garlic salt. Mix until well combined.
Step 7. Dice your pickles, tomatoes and onion. I Iike to use my chopper for this to make it quick!
Step 8. Remove the mini hotdogs from the oven, drizzle with the mustard sauce and top with the pickle, tomato and onion.
Tips:
- For a cheesy twist, add a small piece of cheese inside the biscuit dough before wrapping the hotdog.
- You can use crescent roll dough instead of biscuit dough for a different texture.
- Experiment with different types of sausages or even vegetarian alternatives to suit your preferences.
Mini Hot Dogs
Ingredients
Method
- Remove cocktail sausages from the package and place in a bowl, then remove the biscuits and cut each biscuit into four quarters. You want them to look like triangles.
- Place one sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit, then bring the edges up on the sides of the sausage.
- Place the bundles on the foil lined baking sheet.
- Take your egg and whisk it with a couple of tablespoons of water. Then brush each biscuit with some of the egg wash. Then sprinkle with the poppy seeds.
- Place in the oven that’s heated to 375° and bake for 12 minutes. You want them to be golden brown.
- In a bowl combine your mustard, mayo, Worcestershire and garlic salt. Mix until well combined.
- Dice your pickles, tomatoes and onion. I Iike to use my chopper for this to make it quick!
- Remove the mini hotdogs from the oven, drizzle with the mustard sauce and top with the pickle, tomato and onion.
Notes
- For a cheesy twist, add a small piece of cheese inside the biscuit dough before wrapping the hot dog.
- Use a different dough. You can use crescent roll dough instead of biscuit dough for a different texture.
- Swap the cocktail weiner for another type of sausage. Experiment with different types of sausages or even vegetarian alternatives to suit your preferences.
- Top the hot dogs with different spices and seeds. I’ve also used sesame seeds, everything bagel seasoning, and more!