Toasted Tootsies in Blankets
Serve these warm pigs in blankets with barbecue sauce, smooth salsa or ketchup for dipping. Jonathan Millman, an avid road-hockey player and Toronto Maple Leafs fan, says, "These beat any game hotdog I've ever had."
Servings: 24
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per piece:lt;/bgt; 100 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | trace |
| chol | 15 mg |
| sodium | 240 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| folate | 4% |
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12 slices white bread
1/4 cup (50 mL) sweet mustard
3/4 cup (175 mL) minced onion
12 all-beef hotdogs (1 lb/500 g)
2 tbsp (25 mL) butter, melted, or vegetable oil
Preparation:
Cut off crusts from bread. Using rolling pin, roll each slice to (1/8)-inch (3 mm) thickness. Brush with mustard; sprinkle with onion. Place 1 hotdog on edge of each slice; roll up tightly to enclose. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 3 weeks.)
Place on parchment paper--lined or greased rimmed baking sheet; brush with butter. Bake in 400°F (200°C) oven, turning once, until bread is crisp, 20 to 25 minutes. Cut each in half.
Additional Information
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Variation
Mustard and Relish Toasted Tootsies in Blankets: Replace onion with dill pickle relish.
Source
Canadian Living Magazine: April 2004
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