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Recipe courtesy of Food Network Kitchen

Hot Dog Pizza Pockets

  • Level: Easy
  • Yield: 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    618
    Total Fat
    46
    Saturated Fat
    16
    Carbohydrates
    31
    Dietary Fiber
    1
    Sugar
    1
    Protein
    20
    Cholesterol
    75
    Sodium
    923
  • Total: 50 min
  • Active: 15 min
Whether you’re hosting friends at home or heading to a tailgate party, these snacks will be a game changer. They're a cross between a pig in a blanket and a slice of pepperoni pizza, all in a convenient flaky package. Feel free to use your preferred hot dog, be it beef, pork, chicken or meatless. You can serve them fresh from the oven or pack them to travel--their mobility is part of their charm.
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Ingredients

1 large egg

One 17.3-ounce box frozen puff pastry, thawed

8 hot dogs

1/3 cup pizza sauce, plus more for dipping

1 1/2 cups grated mozzarella (about 6 ounces)

2 ounces pepperoni slices, cut into quarters

2 tablespoons Italian seasoning

1/4 cup shredded Parmesan (about 2 ounces)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Whisk the egg in a small bowl with a fork until blended; set the egg wash aside.
  3. Unfold one of the sheets of puff pastry and roll it out flat; cut into 4 squares. Roll one of the squares into a 6-inch square. Place a hot dog on the right edge of the square. Spread 2 teaspoons of the pizza sauce to the left of the hot dog, leaving a 1/2-inch border of dough uncovered on the left side and a 1/4-inch border on the top and bottom. Sprinkle 2 heaping tablespoons of the mozzarella and about 12 pieces of the pepperoni on top of the pizza sauce. Brush the uncovered edges of the dough with a little egg wash. Tightly roll the dough from the hot dog side to the egg wash side and press down on the seam to seal it. Pinch the top and bottom of the pocket closed and tuck the dough under. Place on a parchment-lined baking sheet and continue with the remaining ingredients, including cutting the second sheet of puff pastry to wrap the remaining hot dogs.
  4. Prick the wrapped hot dogs with a fork 3 times diagonally along the length of each, then brush with the egg wash. Sprinkle each with about 3/4 teaspoon Italian seasoning and 1 1/2 teaspoons Parmesan.
  5. Bake until puffed and golden brown, about 25 minutes. Allow to cool 10 minutes before serving with extra pizza sauce on the side.

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Categories:

Hot Dog Restaurants Pizza Restaurants Appetizer

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2 Reviews
Add Your Review

sharirogers.avon

This is a good recipe, but there's an easier way to put everything together. Instead of putting the hot dog on one side of the puff pastry square and adding everything else on the other side, you spread the sauce down the center of the puff pastry, then sprinkle the Mozzarella. Place 3 whole slices of the pepperoni on top (rather than taking the time to cut them into quarters) and put the hot dog over the pepperoni layer. Do the egg wash around all 4 sides of the puff pastry; bring the right and left sides up over the hot dog, stretching it out a bit if you need to. Seal and tuck the ends. Heck, we didn't even need to roll the puff pastry out because we buy a brand that has one larger sheet in the package as opposed to two smaller sheets. Also, the canisters of un-perforated crescent roll sheets might be a better option than the puff pastry.

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