285445 Thu May 25 16:53:45 -0700 2006 11 31 Home Cooking 0 1528555 I am searching for a recipe for this great all American Classic Memorial Day favorite. I finally found the Hebrew National Miniature Hotdogs at the new Fairway. I have had them with a dough crust, a biscuit crust and a puff pastry crust. Which do you recommend. Any variations? TIA Thu May 25 16:53:45 -0700 2006 0 Fleur 1 1528557 I always buy regular Pillsbury crescent dough and wrap a small piece around each mini hot dog. Bake for about 15 minutes or until the dough is a little brown. Thu May 25 16:57:47 -0700 2006 1528555 0 valerie 2 1528577 Exactly what I use and it works great. Very flaky and tender plus it really tastes good. Also easy to work with. Thu May 25 18:22:41 -0700 2006 1528557 0 Monty 3 1528585 I use crescent rolls too- however, I always boil "pigs" a little first, I think they come out better that way. and be sure to serve with a great mustard! Thu May 25 19:46:34 -0700 2006 1528577 0 pamd 1 1528567 I use mini chicken-apple sausage, and call them "Chicks in a Blanket." Thu May 25 17:45:57 -0700 2006 1528555 0 reallyrednails 1 1528569 My mother always used Pillsbury biscuits but I like the idea of using puff pastry. I think all of those flaky, buttery layers would really be delicious. Thu May 25 17:48:24 -0700 2006 1528555 0 Candy 1 1528572 Michael Chiarello did a version a while back that I thought looked awesome that uses a condiment/ paste of roasted garlic and mustard! Of course, I'm a garlic and mustard freak! He used pizza dough for the dough part and it looked pretty good. Link: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33312,00.html Thu May 25 17:54:02 -0700 2006 1528555 0 Katie Nell 1 1528583 I prefer biscuit, but YMMV. Puff pastry would be fun, but I hate the way it gets flakes all over my face, especially when it's hot and greasy out. Anyway, I think the bread (whatever it is) should be more tender than the weenie, and biscuit is the only non-boring enclosure that really meets that qualification. Now, if *I* were doing an all-American holiday treat with mini-weenies, I'd make baby corn dogs! Thu May 25 19:23:46 -0700 2006 1528555 0 Will Owen 1 1528596 i alternate between HN and Boars head mini dogs. I also prefer puff pastry (agree with the earlier post about the flakes all over) and have tried pilsbury crescent and corn bread and still prefer the puff. It usually takes 30 minutes in the oven at 400 (as opposed to 15 in an earlier post). Keep an assortment of mustards in the fridge. Thu May 25 21:42:17 -0700 2006 1528555 0 jfood 2 1528628 I agree about puff pastry and your baking time being closer to 30 minutes. It's best to have the pastry cold and the oven hot in order to get crisp pastry with a nice rise. Hebrew National franks are usually my first choice, but for very large functions, Hillshire Farms' Lit'l Beef Smokies come in a 2 pound package and are very good. Fri May 26 09:36:13 -0700 2006 1528596 0 David 1 1528632 I've only had the vienna-sausage/refrigerated biscuit dough type,and they were ghastly. The definitive gut bomb. Are they all like that? Fri May 26 09:59:05 -0700 2006 1528555 0 toodie jane 1 1528671 i've had many a ping in a blanket or party dog in my time. and , as I just cannot stomach the frozen ones with the puff pastry - cannot stand the puff and the dog inside is just not right, my absolute preferred pig is the hillshire Farm Lil Smokies ...with the cheese built in when available...and pillsbury crescent rolls. I make a billion at once and freeze em (already baked) for spur of the moment usage - they heat up perfectly. Ah yes, and found mini Nathan's once ....heaven! Alternatively, while not my favorite, mom uses cooked breakfast links (brown n serve) and the crescent dough - and then does an egg white brush on top and a sprinkle of celery salt. Fri May 26 12:10:20 -0700 2006 1528555 0 rumdrinks