Hot Dog With A Twist
Since the 4th of July is almost here, I’ve been asking myself what is the dish I always associate with the US. I didn’t have to think a lot and came up with the answer (good work you US branding pros!). Even if it might not be proper to call it a dish, my answer was the hot dog. And that despite the sausage being called frankfurter 
That branding team knows its job, that’s for sure 
So, I was thinking of making some hot dogs with a twist, hope you’ll like them! And because they’re made with chicken frankfurters, I’m going to send them over to Nutriferia because they are Hungry For Some Chicken until July 18th
Ingredients
- • Puff pastry – store bought
- • Chicken frankfurters/ hot dogs
- • Cayenne
- • Salt
- • 1 egg
- • 1 Tbsp water
- • Whole caraway seeds
Directions
Sprinkle a floured surface with some caraway seeds. Place the puff pastry on the surface. Using a rolling pin flatten the leaf just a little bit so that the caraway seeds pierce the dough and are now part of the leaf.
Place the frankfurter on the dough and cut the leaf into rectangular shapes according to the frankfurter’s dimensions. The rectangles should have twice the width of the frankfurter + 4 cm (1.6 inch) and once the length of it + 2 cm (0.8 inch). Apply a little bit of water on the edges, fold over so that the frankfurter becomes the stuffing and press down with a fork to make sure its sealed.
Let them rest about 10 minutes in a cold place (I didn’t use the fridge but I guess you can put them in the fridge as well).
Brush with a mixture of egg and water, sprinkle with salt and cayenne and cut a few vents in the top.
Place 3 hot dogs on the pizza plate and microwave on 500 W for 16 minutes, then on 750 W for 2 minutes and on crisp for 4 ½ minutes.
Let them cool a few minutes.
Enjoy your first bite, then your second, and your third…and your 40th
Happy 4th of July to all my US readers and have fun at the picnic!
Update: This recipe also goes to Joelen’s Tasty Tools event which features pastry and basting brushes this month. Join us at the round-up and check out July’s events, there might just be one for you!
looks great, much better than those we have at the bakery shop here.! well done.
Refer to Pucca, I hope you will not be like Pucca coming and chasing the cake for a kiss or a snog! lol!
03 July 2008 at 18:02What a cool event! Love the franks!
03 July 2008 at 20:45It’s like a super pig in a blanket. I’d call them super spicy dogs, or mexican flying pigs, or um… well just eat them.
03 July 2008 at 21:33That looks so so much better than a plain old dog. I’d love it. Thanks for thinking of your food blogging American buddies.
03 July 2008 at 23:19yes, i’d like to eat my hot dogs like this for the rest of my life. no more buns, please.
03 July 2008 at 23:43looks good, looks real good!
04 July 2008 at 02:45I have a soft spot for hot dogs and have had something similar at a friend’s home and they were great! Yours look quite good too! Have a Happy Jul 4!
04 July 2008 at 03:21Awesome Lore.The picture looks so stunning and tempting.Kids will love it.
04 July 2008 at 05:52Nice blog with lovely recipes and pictures
Happy 4th. Yummy Lore. We make these all the time in Greece and we call them loukanikopita (sausage pie). I used to make these a lot but it’s been ages I haven’t made them. Thanks for reminding them to me.
04 July 2008 at 18:16This looks so good that it’s hard to believe it’s just a good ol’ hot dog.
04 July 2008 at 22:35This is a fun thing to make - I’ve never really seen anything quite like it - but no surprise - there’s at least one thing every day on the blogs that I don’t recognize.
05 July 2008 at 05:22I am not a hot dog fan Lore, but this looks so good that I wanted a bite before I knew what it was. You could turn me into a hot dog lover with this recipe.
05 July 2008 at 14:41with cayenne and caraway seeds, you are so clever Lore!!! This hotdog is real festive, I want having it at all occasions!
06 July 2008 at 09:07Who knew hotdogs could look so good. Wow! Your photography is stunning. I’m not a fan of caraway seeds. Maybe I’ll use some dried rosemary with these.
06 July 2008 at 20:51way nicer than any corn dogs i have seen. good job.
06 July 2008 at 23:30I have to make this..looks so enticing and the visual display is so good !
07 July 2008 at 02:10This makes me forget the old hot dog and never look back.
07 July 2008 at 09:10Thank you for participating.
this is soo yummy Lore!! i agree with you when i think of hotdog i think of US hehehe i just need a some coke and its really US&A as Borat says it LOL
07 July 2008 at 10:53Pigs In a Blanket bring back awesome growing up memories for me. My mom use to make these constantly for me and my friends.
This looks awesome and sounds so good.
I agree on the whole branding stuff. Hot dogs and burgers are what I always go to for the 4th meals.
07 July 2008 at 16:45Hot dog in phillo dough is much better than a yucky cold bun. This is a great post. What a delicious idea and you are making us think outside the bun (box). I’ll have to make Hamburger Wellington too!
07 July 2008 at 21:15Oo, can anything with puff pastry and sausages be bad
Have to try these, thanks for the recipe 
08 July 2008 at 13:07I bet kids would just love this!! And so would I!!
08 July 2008 at 17:18That looks crazy good!!
08 July 2008 at 17:30Oh man, my boys would love me forever if I made this! What a cool twist on the ol’ hotdog!
08 July 2008 at 17:59Ooo delicious!! Any excuse to eat puff pastry.
Though mine would be made with a veggie dog.
08 July 2008 at 21:59Wow, this looks better than any American hot dog fare. I have never had a chicken dog. I tend to clog my arteries with the occasional beef variety. Yours looks much tastier!!
09 July 2008 at 00:12Yum! Beats your standard hot dog hands down.
09 July 2008 at 13:49Thanks for visiting my web site. I’ve got to tell you, my son would devour these in a flash! He loves hot dogs, especially the ones from the deli that are all hooked together in a long string. This recipe elevates the hot dog to an entire new status level. Great recipe!
10 July 2008 at 09:24looks delicious…. now, i’m hungry…:)
10 July 2008 at 12:18Big Boys Oven - LOL! Thanks
Cathy - I too have a weak spot for franks.
Adam - You’re right no name is like the taste itself
Erin - Thanks! You should try them, they’re really easy to make
Grace - I’m with you on this one
Doggybloggy - I’m glad you like them!
Sam - Thanks! Did they make you forgot about the buns?
Shibani - Thanks and welcome to Culinarty! Kids will even eat their veggies if this is the reward they’d get afterwards
Ivy - “Loukanikopita”… I must remember that. You’re welcome
Stacy - Yeap, with an extra crunch attached to it.
Giz - Fun to make and even more fun to eat
Kim - Good, we have a converter!
Gattina - I’m glad you like them and I sure hope you’ll make these soon!
Dragon - When I was a kid I didn’t really like caraway seeds either. I remember my mom trying to convince me into drinking some sort of tea made of caraway seeds (good for the digestive system) with no luck. However, in time that has changed
Maybelles Mom - Thanks
Anamika - Thanks!
Linda - LOL! They are now officially a brain washer too.
Dhanggit - You should give them a try
Jeff - Glad you like them and that they bring out happy memories
Joy - LOL
…”outside the bun”…must remember that one.
Hanna - You’re very welcome! They can get addictive you know…
Deborah - Then go for it
Leslie - Thanks!
Jenny - Glad you like the twist and hope your boys will like it too
Ashley - Yeap, you got me!
I’d come up with any excuse for an extra dose of puff pastry.
Bridgett - I’m glad you like it! I used to eat pork franks but ever since I’ve tasted the chicken kind I didn’t switch back.
Cakelaw - It sure does! I’ll have to make them again ASAP
Paula - It was great discovering your site and I really enjoy the stories as much as the recipes. I was just like your son as a kid haha :)…in fact I refused to eat those that weren’t tied together
Mikky - Glad you like them…you should make some and you’ll have a happy tummy
15 July 2008 at 20:34These look really nice and easy to make. Will have some fun with this soon.
10 August 2008 at 23:46