📝 About This Recipe
Elevate the classic childhood favorite with these irresistible bite-sized delights that feature buttery brioche dough wrapped around savory cocktail franks. Each mini hot dog is finished with a honey-dijon glaze and a sprinkle of toasted sesame seeds, offering a sophisticated balance of sweet and salty flavors. Perfect for little hands and big appetites alike, these 'Miniature Mains' are the ultimate comfort food for any festive family gathering.
🥗 Ingredients
The Dough
- 2 cans Refrigerated Crescent Dough or Brioche Sheet (8 oz each, kept chilled until use)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Protein
- 24 pieces Cocktail Smokies or Mini Beef Frankfurters (patted dry with paper towels)
- 3 slices Sharp Cheddar Cheese (cut into 1-inch thin strips)
Glaze and Toppings
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Honey (clover or wildflower)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1 Egg (beaten for egg wash)
- 1 tablespoon Everything Bagel Seasoning (or plain toasted sesame seeds)
- 1/2 teaspoon Flaky Sea Salt (for finishing)
Homemade Dipping Sauce
- 1/2 cup Mayonnaise (full fat)
- 2 tablespoons Yellow Mustard
- 1 tablespoon Ketchup
- 1 tablespoon Sweet Pickle Relish (finely minced)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the dough doesn't stick.
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2
Remove the cocktail franks from their packaging and pat them thoroughly dry with paper towels. Excess moisture will prevent the dough from crisping up properly.
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3
Unroll the refrigerated dough onto a lightly floured surface. If using crescent rolls, press the perforations together to create a solid sheet.
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4
Using a pizza cutter or a sharp knife, cut the dough into long, narrow triangles or rectangles, approximately 1 inch wide and 3 inches long.
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5
Place a small strip of cheddar cheese on the wide end of each dough piece, then place a cocktail frank on top of the cheese.
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6
Carefully roll the dough around the frankfurter, starting from the wide end and moving toward the point. Ensure the seam is tucked underneath.
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7
Arrange the mini hot dogs on the prepared baking sheets, leaving at least 1 inch of space between each one to allow for expansion.
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8
In a small bowl, whisk together the melted butter, honey, and Dijon mustard until smooth.
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9
Lightly brush the tops of each dough-wrapped frank with the beaten egg wash first; this provides a beautiful golden shine.
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10
Drizzle or brush a small amount of the honey-butter mixture over the egg wash, then sprinkle with Everything Bagel seasoning or sesame seeds.
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11
Bake for 15-18 minutes, or until the pastry is puffed and a deep golden brown. Rotate the pans halfway through for even browning.
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12
While the hot dogs bake, prepare the dipping sauce by whisking together the mayonnaise, mustard, ketchup, relish, and garlic powder in a small ramekin.
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13
Remove the trays from the oven and let the mini hot dogs rest for 3-5 minutes. This allows the cheese to set slightly so it doesn't run out.
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14
Transfer to a serving platter and serve warm alongside the chilled dipping sauce.
💡 Chef's Tips
Dry the meat thoroughly before wrapping; moisture is the enemy of a crispy crust. If the dough becomes too soft or sticky while working, pop it in the freezer for 5 minutes to firm up. For a vegetarian option, use mini plant-based sausages or marinated carrot segments. Avoid overstuffing with cheese, as it will leak out and burn on the baking sheet. To make ahead, wrap the franks in dough and refrigerate for up to 4 hours before brushing and baking.
🍽️ Serving Suggestions
Serve with a side of crispy sweet potato fries for a colorful, kid-friendly meal. Pair with crunchy apple slices or carrot sticks to add a fresh, healthy element. For adults, serve alongside a spicy sriracha mayo or a grainy beer mustard. Compliment the meal with a cold glass of lemonade or a sparkling fruit punch. Arrange on a wooden board with bread-and-butter pickles for a rustic party presentation.