Tuesday, June 23, 2015





Moroccan Spiced Hot Dogs Wrapped in Pastry Dough

Oh I hear it already!  Mr. P, that is just weenies in a blanky!  You are NOT wrong!  But, hot dogs are totally a universal ingredient that makes many things - just like bacon does - instantly better!  In this case, a meal with hot dogs and pastry dough.  My BIG IDEA here is, if you are on a budget and must strictly budget your grocery expenses, like I do,  there is no reason why otherwise mundane, inexpensive meals must look and taste that way.  Spice up the mundane with just a few pantry items you more than likely already have in your cupboards!  Let's do this; you will see how simple this really is.  By-the-way, your kids and your snackers will LOVE you for this!

Spiced Hot Dogs, coming right up! 
2 tablespoons extra virgin olive oil
1 teaspoon + 1 teaspoon cumin seed, separated
1 teaspoon + 1 teaspoon thyme (dried), separated
6 - 8 hot dogs
1 package pastry dough (Pepperidge Farm is what I had in the freezer, but crescent roll tubes works Just Fine!)
1 tablespoon Moroccan spice mixture.  *  Folks, if you do not have this or like this, use whatever spices you like!  Taco or steak seasoning, perhaps!  This is about what you like.  I am just relaying what I had on hand and used!)
Mustard
Sriracha, or garlic chili sauce or your favorite hot sauce
Greens for garnish (I used Flat-leaf Italian Parsley)

Preheat the oven to 375-degrees. 

Dust a flat surface or cutting board with flour.  Open the pastry dough package carefully and lay out the square.  Dust the top of it with a little flour, especially the corners, and, using a rolling pin, roll it out. Not too thin, now!  Use a knife to cut the pastry dough into triangles.  Start with an X and go from there.  I used bun-sized hot dogs so my triangles were larger, and so I used both sheets.  If you are using a tubed crescent roll, you will have up to eight triangles, already. 

Meanwhile, bring the evoo in a skillet to a ripple over medium-high heat on your stove top.  Add the eight hot dogs and dried herbs and seasoning, sprinkling it over the top of the hot dogs. This will smell amazing, and you might want to turn the stove top vent fan on. I just shake the skillet to roll the hot dogs around to evenly coat them with the evoo and the herbs and spices.  As the hot dogs begin to crisp up, reduce the heat to medium and allow to finish crisping up the way you like them.  Once done, remove the skillet from the heat and set the skillet next to your cutting board. 

You will need a baking sheet.  You should line it with either foil sprayed with non-stick spray, or, with parchment paper.  If you use parchment paper, there is no need to spray it.  Have available by your work station the cumin seeds, dried thyme leaves and the mustard and sriracha sauces. Being organized makes this go much faster and easier.  

Drizzle mustard and sriracha all over the rolled out pastry sheet. Sprinkle half of the remainder of the cumin seeds and thyme leaves all over the pastry sheet. Use a pair of tongs to place a hot dog on a triangle at the wide edge and roll. Place it on the baking sheet and move it along.  

 Mustard, Sriracha and herbs atop the pastry sheet. This one was uncut, first. 

 
 I drizzle more mustard and sriracah over the top of the rolls. And yes, they are a bit rustic looking!

If you are using pastry dough, you may run into a few misshaped pieces. Do not throw them away!  These are what we call "Chef's Treats", or snacks!!!  Your midnight snacker will LOVE YOU for these, or, your little ones will at dinner or lunch time! Just cut a hot dog to fit the pastry dough size and follow the same directions!

 
 Slice, drizzle and roll!

When all of the triangles have been used, arrange them on the baking sheet.  Spray the top of the rolls or brush the rolls with evoo, drizzle with mustard and sriracha and bake for 18-minutes, until golden brown.  I love how the sauces bake into the pastry!  Your nose will tell you when they are done about the same time your timer does!  The spices will intensify and their aromas will fill your kitchen with exotic goodness!

When the rolls are done, allow them to cool for just a few moments to set up and plate.  I think one of the best sides is corn with diced onion and Fresno chile with grated cheese and cilantro.  I have to be honest, I forgot to take a picture of the plated dogs with the corn. I was far too busy eating!!!  Sorry!  I added a little Sriracha sauce and spicy stone ground mustard to my plate to dip the dogs in for fun.  What amazing flavors!  

As you can see, this is a meal that moves along very quickly.  The most difficult part is waiting for the pastry to bake!  I promise, however, this is well-worth the wait!  Your family will love you or, if you are a college student making this for yourself, you will thoroughly enjoy the leftovers as on-the-go snacks that will make your roomies and friends Very Jealous! 

 

This entire meal can cost less than $6.oo!  IF you use pastry dough, however, which can be a little pricy, and it is found in the frozen food dessert section, by-the-way, the price can nearly double.  If you can get the pastry dough on sale or use a coupon, all the better!  The whole meal, corn, included, can cost between $6.00 - $10.00, particularly if we shop for deals and use the tubed crescent rolls. 

Thank You for your time and consideration, gentle readers!  Now go and please cook something for your friends and loved ones!