Description
Step-up your hotdog game with crispy, flaky phyllo boats! Hotdogs are better without all the bread, just add your favorite toppings and enjoy the crunch!
Ingredients
16 sheets Athens® Phyllo Dough (9″x14″), thawed
Cooking Spray
Hard cheese, such as Parmesan, grated (optional)
1/4 cup dry Ranch dressing mix (optional)
16 hot dogs, such as Ball Park Bun Size Beef Franks
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out.
Lay one sheet of phyllo on work surface with a short end near you. Lightly spray with cooking oil and, if desired, sprinkle lightly with grated cheese or a pinch of ranch dressing mix. Fold top half of phyllo down to create a rectangle 7″ x 9″. Spray lightly with cooking oil. Place 1 hot dog approximately 1″ from 9″ edge. Roll phyllo over hot dog. Tuck ends in, enclosing hot dog and continue to roll securely to the end. Press end down to seal phyllo. If this does not adhere, spray a little more cooking spray under dough and press. With a sharp knife, make an incision lengthwise through the phyllo and 3/4 of the way into the hot dog (do not cut the hotdog all the way through). This slit should be right next to the phyllo seam line and run 1/2″ from both ends of hotdog. Place on parchment lined baking tray with slit side up. This will open slightly during baking to form the “boat”. Spray lightly with oil. Repeat procedure with remaining hotdogs.
Bake 15 – 18 minutes or until phyllo is golden. Set up a bar with assorted favorite toppings and the platter of warm hotdog boats. Enjoy!
Tips
Grated cheese, herbs or dressing mix between the phyllo adds flavor dimension to your boats but they are great without as well.
