Food & Wine

SUPER BOWL WEEK: BABY BALLPARK DOGS

The big game is this weekend. If you're planning a watch party, we'll help you plan the menu. This one should help spice up the buffet table. This adorably teeny-tiny recipe comes from Sunset magazine.

INGREDIENTS

Cooking-oil spray

1/4 cup butter

1 cup all-purpose flour

4 large eggs

1 pkg. (12 oz.) mini cocktail franks

Yellow mustard in a squeeze bottle

1/2 cup finely shredded cheddar cheese

1/4 cup pickle relish

DIRECTIONS

Preheat oven to 400 degrees. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.

In a medium saucepan, melt butter over high heat, then add 1 cup water and bring to a boil. Add flour and cook, stirring vigorously with a wooden spoon, until a ball forms. Continue to cook until a film begins to form on bottom of pan, about 1 minute.

Transfer dough to bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs 1 at a time, incorporating each before adding the next.

Spoon dough into a large resealable plastic bag. Cut a corner of the bag to make a 1/2-inch opening. Gather bag above dough, twist, and push dough to opening. On the lined baking sheets, for each mini dog, pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough lines should be the same length as a mini frank and almost as thick).

Then pipe a small amount of dough in center of both lines to create an H. Place a frank between the 2 long dough lines, pressing down slightly. Repeat with remaining dough and franks, spacing about 2 inches apart.

Bake until puffed and golden brown, 15 to 20 minutes.

Cool hot dogs until slightly warm, then squeeze a small ribbon of mustard onto length of each dog, top with a sprinkle of cheese, and spoon about one-fourth teaspoon relish onto center.

Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking. Makes 15.

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