Puff pastry sheets, hot dog slices, sautéed mushroom and melted cheese bake together into fun handheld snacks.
Keyword easy cheese hotdog mix, easy cheesy hotdog dish, hot dog tartlets
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Author Plating Pixels
1tablespoonlight olive oil
2sheetspuff pastry(1 package)
1 ½cupsshredded cheddar cheese
4hot dogs(grass-fed/organic preferred), sliced
Mustard or other condiments
Preheat oven to 400° F. Heat olive oil in a large nonstick pan to medium-high heat. Add mushrooms and cook, stirring often, until browned and tender; 5-7 minutes. Remove from heat, cool slightly then chop. Set aside.
Open pastry sheets on a flat, floured surface. Use a 3-inch cookie cutter (or edge of a glass) to cut each sheet into 9 circles, making 18 total. Place circles on a parchment-lined baking sheet about 2-inches apart. Brush tops with egg white.
Place about 1-teaspoon of chopped mushroom in the center of each. Sprinkle with cheese, add three hot dog slices, then sprinkle the center with more cheese. Be sure to leave edges of pastry open so they puff up.
Bake 12 minutes or until edges are golden. Sprinkle with green onion and serve immediately with desired condiments.
Use grass-fed/organic hot dogs for the best flavor and nutrition.
You can prep these in advance and store them in the fridge until you are ready to bake.
Any variety of mushroom will work for this recipe.
Cheddar cheese is great for this because it's flavor and easy melting, but you could also try Monterey Jack, Swiss, Pepper Jack, Mexican Blend, or Gruyere cheese.
If you use another pastry such as phyllo or pie crust you will need to use a muffin pan and remember that the texture will change.
Leftovers can be stored in the fridge for 2-3 days or frozen in a sealed container.