Halloween snacks are a wrap with these fun and kid-friendly treats featuring hot dogs and cheddar cheese wrapped in flaky Phyllo sheets.
- 1 roll (20 sheets) Athens Phyllo Dough (9″ x 14″), thawed
- 1 1/4 cup cheddar cheese, finely shredded
- 10 hotdogs
- 1/4 red pepper, or 1 pimiento, diced small
- Cooking spray
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350⁰F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Place a stack of two sheets of phyllo on cutting board and lightly coat with cooking spray, with short edge facing you. Lightly sprinkle half of the phyllo from top to bottom lengthwise with cheese. Fold half without cheese over half with cheese. Lightly coat with cooking spray. Cut in half vertically to make two strips approx. 2 ½” x 14”. Fold each of these strips in half lengthwise.
Place the end of 1 hotdog about 1” from the bottom of one strip and at a 15⁰ angle. Fold the 1” end of the phyllo over the end of the hotdog. Turn the hotdog almost horizontal and begin wrapping the hotdog by rolling it over the phyllo overlapping as you go so that all of the hotdog is covered. One strip should cover about 2/3 of the hotdog. Continue wrapping with the second strip by overlapping it with the end of the first strip. Tuck the end of the strip under to cover the remaining end of the hotdog and cut off any excess. Lightly coat the outside with cooking spray. Tuck two pieces of the pepper or pimiento partially under the strips where eyes would be.
Repeat procedure with remainder of the hotdogs. Re-roll unused phyllo sheets and follow storing instructions on package.
Bake for 15-20 minutes or until golden brown. Carefully remove from oven. Allow to cool and serve.
Calories 270, Calories from Fat – 150, Total Fat – 16g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 30mg, Sodium – 600mg, Dietary Fiber – 1g, Sugars – 2g, Protein – 9g