My kids were a little unsure about these at first. They are definitely a different taste. Once my husband tried them though, I couldn’t keep him away. He always asks me when I a making them again, even when he is still eating the one that’s in his hand! I like to make these when we are having company over too. It’s kind of like a fancy version of a hot dog! I seriously cannot get enough of these yummy little piggy pockets.
When you want to switch up this classic dish, there’s no better way than this Spanish version.
Ingredients
4 oz manchego cheese shredded
4 oz membrillo (quince paste)
1 Tbsp whole grain mustard
8 Oscar Mayer hot dogs
1 pkg Pillsbury puff pastry sheet, thawed
2 large eggs beaten
Instructions
Preheat oven 350 degrees. Line a large baking sheet with parchment paper.
In a small saucepan mix the membrillo paste and whole grain mustard together. Cook until the membrillo is melted.
Roll out the two sheets of puff pastry and cut each sheet into 4 pieces. Spoon the membrillo mixture down the middle of each square. Top with shredded manchego cheese. Lay a hot dog on top.
Brush the sides of each square of dough and roll it around the hot dog and pinch the edges. Place seam side down on prepared baking sheet. Repeat until all hot dogs are rolled.
Cut 4 slits in the top of each hot dog. Brush entire outsides of hot dogs with egg wash. Bake in oven for 30 minutes until golden brown.
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Quick Tip: Serve with your favorite dipping sauce.
Photo courtesy of Renee’s Recipe.
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