Oven-baked dough-wrapped hot dogs

Name: Oven-baked dough-wrapped hot dogs
Ingredients: 500 g bread or pizza dough; 8 frankfurters; 20 g flour; 1 egg (optional)

Appetizers - Oven-baked dough-wrapped hot dogs by Alberta L. - Recipia

Oven-baked dough-wrapped hot dogs are frankfurters wrapped in bread dough, with the seam tucked underneath while they bake. In 20-25 minutes, the dough turns golden, and brushing egg over the top gives it a deeper color; you can use bread or pizza dough. I keep the dough a little thicker around the frankfurter so I can seal it easily. Prep: 20 minutes. Cook: 20-25 minutes. Rest: 10 minutes. Total time: 50-55 minutes. Serves: 4. About 580 kcal and 22 g protein per serving.

Ingredients

500 g bread or pizza dough
8 frankfurters
20 g flour
1 egg (optional)

Preparation

1. Preheat the oven to 200°C. Divide the dough into 8 pieces. Preparing and shaping them takes about 20 minutes. 2. Sprinkle flour on the counter and roll out each piece, without making the dough too thin. Place a frankfurter in the middle, wrap it in dough and fold over the edges. 3. Put the pieces on a baking tray with the seam underneath. If you want to brush them, beat the egg and spread it over the top. 4. Bake for 20-25 minutes, until the dough is golden. 5. Leave to cool for 10 minutes before serving.

Notes

Bread dough and pizza dough work equally well; the wheat in them contains gluten, and brushing with egg is optional. Choose frankfurters of a similar thickness so they don't finish at different times. If the dough springs back while you roll it out, leave it on the counter for a few minutes, then carry on with the rolling pin. Frankfurters with liquid in the package should be patted thoroughly dry before wrapping, otherwise the dough may slide off at the ends. When doubling the amount, work in batches of eight so the rolled-out dough doesn't sit on the counter too long. Keep in the fridge for up to 3 days. Serve with cucumber and tomatoes, cut up for a lunchbox.