Start to finish: 35 minutes (20 minutes active)
Servings: 32
Ingredients :
1 pound store-bought whole-wheat pizza dough, room temperature
3 tablespoons Dijon mustard
Sixteen 98 percent fat-free hot dogs, cut in half (two 14-ounce packages)
1 large egg
1 tablespoon water
3 tablespoons poppy or sesame seeds
Heat the oven to 425 F. Prepare a baking sheet with cooking spray or nonstick foil.
Directions :
1. Working on a lightly floured surface, divide the ball of dough into 32 pieces. Using the palm of your hand and your fingertips, flatten a piece of the dough into a rectangle that is roughly 2 1/2-inches wide and 4-inches long.
2. Spread about 1/4 teaspoon of the mustard on the dough, then place a hot dog half at the short end of the rectangle and roll it up, pressing the seam to seal.
3. Place the wrapped hot dog on the baking sheet, seam-side down. Repeat with the remaining dough and hot dogs.
4. In a small cup, whisk together the egg and water. Using a pastry brush, paint each of the wrapped hot dogs with some of the egg mixture.
5. Sprinkle the hot dogs with seeds. Bake until golden brown, about 10 to 15 minutes. If desired, serve with extra mustard for dipping.
Nutrition information per serving (values are rounded to the nearest whole number):
59 calories;
11 calories from fat;
1 g fat (0 g saturated; 0 g trans fats);
15 mg cholesterol;
8 g carbohydrate;
4 g protein;
1 g fiber;
294 mg sodium.
Source : The Dallas Morning News Recipe Of The Day Mailer
Servings: 32
Ingredients :
1 pound store-bought whole-wheat pizza dough, room temperature
3 tablespoons Dijon mustard
Sixteen 98 percent fat-free hot dogs, cut in half (two 14-ounce packages)
1 large egg
1 tablespoon water
3 tablespoons poppy or sesame seeds
Heat the oven to 425 F. Prepare a baking sheet with cooking spray or nonstick foil.
Directions :
1. Working on a lightly floured surface, divide the ball of dough into 32 pieces. Using the palm of your hand and your fingertips, flatten a piece of the dough into a rectangle that is roughly 2 1/2-inches wide and 4-inches long.
2. Spread about 1/4 teaspoon of the mustard on the dough, then place a hot dog half at the short end of the rectangle and roll it up, pressing the seam to seal.
3. Place the wrapped hot dog on the baking sheet, seam-side down. Repeat with the remaining dough and hot dogs.
4. In a small cup, whisk together the egg and water. Using a pastry brush, paint each of the wrapped hot dogs with some of the egg mixture.
5. Sprinkle the hot dogs with seeds. Bake until golden brown, about 10 to 15 minutes. If desired, serve with extra mustard for dipping.
Nutrition information per serving (values are rounded to the nearest whole number):
59 calories;
11 calories from fat;
1 g fat (0 g saturated; 0 g trans fats);
15 mg cholesterol;
8 g carbohydrate;
4 g protein;
1 g fiber;
294 mg sodium.
Source : The Dallas Morning News Recipe Of The Day Mailer
