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Hot Dog Puffs

(6 Votes)
Hot Dog Puffs
20 puffs
6 Min

Instead of making plain old pigs in blankets again, let's try something a little different. Start by wrapping hot dogs in biscuit dough, but this time spread the mustard and relish right on the dough before baking. That's it: Hot Dog Puffs!

What You'll Need

  • 1 (7 -ounce) package refrigerated biscuits (10 biscuits)
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle relish, drained
  • 10 cocktail franks

What to Do

  1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
  2. Separate biscuits and flatten each with the palm of your hand. Spread mustard and relish equally over each biscuit. Place one cocktail frank at the end of each biscuit and roll up. Cut each in half and place cut-side down on prepared baking sheet.
  3. Bake 6 to 8 minutes, or until biscuits are golden. Serve immediately.


There's already mustard inside, but if you want, go ahead and serve these with spicy mustard to give them an extra zip.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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In my years as a caterer, I have used PF Pastry Sheets and it works out very well with the whole hot dog. I have also used crescent rolls and fold in the triangle which works for little dogs. However, putting mustard and relish only works well if you are using biscuit dough or dinner rolls. Also, using the whole biscuit is too doughy. I find you can only use mustard and relish as long as you use very small amounts.

I think the preschoolers in my home daycare will like this. However I'll follow some of the suggestions posted here like using less dough or maybe a pastry dough or a crescent roll. But I will put the relish and the mustard inside.

1 biscuit to a cocktail frank is too much dough; a regular hot dog and a crescent roll work better. Also putting mustard & relish on the frank before baking makes the inside mushy.

My 5 and 6 year old grandchildren are coming to stay for a few days, can't wait til they can help Grandma make their own lunch! Thanks for the great idea.

I've always made this with canned refrigerated crescent rolls, but putting the mustard & relish in is a great idea.

PF Pastry Sheets sounds better to me than biscuits.

I love these but instead of biscuits I use Peppridge Farms Pastry Sheets!


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