Puff-Pastry Baked Hotdogs are flaky pastry and sausages with gooey Cheese ! AND only 3 main ingredients = perfect lunch, light dinner or snack.
These Puff-Pastry Baked Hotdogs are so quick and easy to make and they taste 100% better than any store-bought hotdog.
Freshly baked, these are flaky with a gooey cheese in the center. There are only three main ingredients, which is an added bonus as all the sauces etc are served separately on the side to cater for each persons own likes.
The Egg is only to give it that mouthwatering golden color and the Sesame Seeds – well, I just love them and always add the Seeds, but it is not a necessary ingredient.
I have cut open the Puff-Pastry baked Hotdog on the left – see all that wonderful gooey cheese ?? Delicious !
Make sure though that when you seal the Puff-Pastry, to use some water (just use your finger tip!) on both the touching edges and rub the seams gently.
Best way to press in the Cheese, is more to the center of the Sausage, leaving a gap of around 15mm at the ends.
The Cheese will spread whilst baking, without running out to much. (You can see the Hotdog on the right, which I did not cut open).
I made a double batch (24 Hotdogs), and still used 2 baking sheets. Therefore the Puff-Pastry only just touched one another when it started to puff in the oven, as you can see the sides look like when you bake dinner rolls and have to tear them apart. Six Hotdogs per baking sheet will not cause that if you are looking for perfect looking baked Hotdogs.
These Puff-Pastry baked Hotdogs are ideal weekend snacks or to serve on any day as lunch. Or even as a light dinner, especially during the warmer months when you are craving lighter, yet filling meals.
Puff-Pastry Baked Hotdogs
- 2 rolls Frozen Puff-Pastry defrosted
- 12 Frankfurter Sausages (or your favorite Hotdog Sausage)
- 12 slices Processed Gouda Cheese (or any easy melt type)
- 1 Egg lightly beaten
- Sesame Seeds to sprinkle (optional)
Pre-heat the oven to 200 deg C (400 deg F) – line 2 baking sheets with baking paper
Unroll each roll of Puff-Pastry – cut each into 6 rectangular pieces
Slice each of the Sausages lengthwise, but not all the way through – press the Processed Cheese into the slits of the Sausages and pinch close (processed cheese is very soft and easy to fit into the slits)
Place a Sausage, open side down, in the center of a piece of Puff Pastry – fold over the sides – brush with a little water to seal and place seam side down on the baking sheet – repeat with the rest (leave a small gap between each other on the baking sheet)
Brush each Hotdog with Egg and sprinkle over Sesame Seed (if using) – bake 22 – 25 minutes or until puffed and golden
Serve with a variety of sauces i.e. Mustard, Tomato Sauce, Sweet Chili etc and Fries.
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