Yield Makes 12 hot doggie pinwheels; serves 4
Hot Doggie Pinwheels
The humble hot dog gets a glam makeover for movie night when wrapped in puff pastry and Muenster cheese and cut into pinwheels for dipping. Use your favorite kind of hot dog —old-fashioned all-beef, chicken, or vegan—and your favorite pliable melting cheese slices in place of the Muenster, if preferred. Using too hard of a sliced cheese will tear the pastry resulting in a misshaped hot doggie.
Ingredients
- One 8 ounce (225-g) sheet frozen puff pastry, thawed according to the manufacturer’s instructions
- 6 slices Muenster or your favorite pliable melting sliced cheese
- 2 standard 4 3/4 inch hot dogs
- 1 large egg beaten with 1 teaspoon water
- Condiments for toppings such as; ketchup, mustard, mayo and pickle relish
- Finely chopped fresh chives, for garnish (optional)
- Flaky salt (optional)
Instructions
- Line a sheet pan with parchment paper. On a lightly floured work surface and a lightly floured rolling pin, roll the puff pastry out into a 9 1/2 x 13–inch (24 x 33–cm) rectangle about 1/8 inch (3 mm) thick with the longest edge of the rectangle facing you. Working quickly, place, two rows of three cheese slices on the puff pastry in a single layer without overlapping; if the slices are too large, trim them to fit. Place the hot dogs end to end along the edge of the long side of the pastry on the top row, leaving a 1/2-inch (12-mm) border on either end. Quickly roll the pastry into a tight cylinder like a jelly roll. Brush the border of the dough with the egg wash to hold the edge in place. Place the cylinder seam side down on the prepared sheet pan and put the pan in the freezer for 20 to 30 minutes. This makes the pinwheels easier to slice and portion prior to baking. Reserve the remaining egg wash.
- Using a serrated knife, trim the very outer edges of the pastry cylinder. Cut the cylinder crosswise into 12 1-inch (2.5-cm) slices. Arrange the slices on the baking sheet about 1 inch (2.5 cm) apart. Freeze for at least 15 more minutes, or, cover and freeze the pinwheels in a single layer on a sheet pan and then transfer to an air tight freezer safe container for up to 1 month. They can be baked directly from the freezer but will take a longer cooking time, approximately 3- 5 more minutes more, however, check and remove when golden.
- To bake now, arrange an oven rack in the middle of the oven and preheat to 400ºF (205°C).
- Brush the tops and the sides with the remaining egg wash and sprinkle lightly with the flaky salt, if using. Bake until the pinwheels are golden brown and the cheese is slightly bubbling, 20 to 23 minutes. Transfer the pinwheels on the pan to a wire rack to cool for about 5 minutes, then serve warm, with condiments of your choice.
- MAKE IT BEAUTIFUL If the hot dog slices pop out of the pastry while baking, use an offset spatula to gently press them back in place. Garnish with freshly minced chives for a pop of green.
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From The Curated Board