Toasted Tootsies in Blankets
Toasted Tootsies in Blankets
Photography by Matthew Kimura
- Portion size: 24
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 240 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| folate | 4 |
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."
Ingredients
- 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
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 :
Variation
Mustard and Relish Toasted Tootsies in Blankets: Replace onion with dill pickle relish.
Source : Canadian Living Magazine: April 2004
