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Mini Chicken Dogs


Sneaky chicken tenders stand in for strips of puff pastry in this lighter version of franks ‘n’ blanks you won’t feel guilty about serving.


Yields 24 mini hot dogs

1. Marinate chicken in Italian dressing for minimum of 30 minutes. Roll a piece of chicken around a hot dog, overlapping the ends and securing with a toothpick. (Have the toothpick pierce through both ends of the chicken and into the frank.) Continue to do this with remaining chicken and franks.
2. Line up mini hot dogs in a 9- x 13-inch pan and drizzle with ketchup or duck sauce if desired. Cover tightly and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25–30 minutes, or until chicken is cooked through.