Hotdogs, a kid's favourite, and sliced red peppers make a great creepy filling for snack-size sandwiches. Look for mini hamburger buns in the grocery's bakery section, and toast them if desired.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2011
- 12 all-beef hotdogs
- 1 cup drained jarred roasted red pepper strips
- 3/4 cups bottled strained tomatoes (passata)
- 1 clove garlic minced
- 1 pinch salt
- 16 mini hamburger buns
MethodCut each hotdog in half lengthwise; cut crosswise in half. Cut each piece lengthwise into 4 strips.
In saucepan of boiling water, cook hotdog strips until curled and heated through, about 4 minutes; drain.
Meanwhile, in separate saucepan, cook red peppers, strained tomatoes, garlic and salt over medium heat, stirring occasionally, for 3 minutes.
Add hotdogs, stirring to coat; cook for 2 minutes. Spoon about 1/4 cup onto each bun.
Nutritional facts Per serving: about
- Sodium 495 mg
- Protein 7 g
- Calories 164.0
- Total fat 7 g
- Potassium 81 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 13.0
- Folate 17.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 33.0