Tested till perfect Toasted Tootsies in Blankets
Toasted Tootsies in Blankets
Photography by Matthew Kimura

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."

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 12 12slices white bread
  • 1/4 cup 1/4cupsweet mustard
  • 3/4 cup 3/4cupminced onion
  • 12 12all-beef hotdogall-beef hotdogs, (1 lb/500 g)
  • 2 tbsp 2tbspmelted butter or vegetable oil
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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 :

Mustard and Relish Toasted Tootsies in Blankets: Replace onion with dill pickle relish.

Nutritional Information Per piece: about

cal 100 pro 3g total fat 6g sat. fat 2g
carb 8g fibre 0 chol 15mg sodium 240mg

% RDI:

calcium 1 iron 4 vit A 1 folate 4
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