- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 48 pillow dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 31
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 71 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 48 pillow dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 31
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 71 mg
Ingredients
Directions
- Preheat oven to 375 degrees F.
- In a grill pan on medium heat, cook cocktail wieners until plump, about 5 minutes. Cook in 2 batches. Set aside.
- On a clean surface, cut 4 large biscuits into sixths. Dump cheese into bowl and roll each slice of dough in the cheese to make little cheese balls. Gently stretch each ball to fit a mini hot dog. Wrap the dough around the mini dogs. Arrange pillow dogs on a sheet pan lined with parchment paper. Leave about 1-inch space between each roll. Bake for 10 minutes. Garnish with mustard, or desired topping. Serve warm.
