![]() ![]() The top of the bun was egg washed and dusted with sesame seeds. ![]() You can visually see flecks of cheese and jalapeño in these! I kept it simple on the inside with just some standard yellow mustard and ketchup on the inside of the dough prior to wrapping. The top of the bun was egg washed and dusted with Parmesan cheese.įor this second flavor profile I used the Jalapeno Cheddar hot dog. They come 7 to a package and I figured I’d take these up a notch when grilling.įor this first one I used the Signature Seasoned hot dog with a healthy slathering of Dijon mustard on the inside of the dough prior to wrapping. I received their Signature Seasoned, the Jalapeño Cheddar and my favorite, the Slow Cooked Chili Dog. The Ball Park Park’s Finest product line launched nationally in January 2014, and most recently expanded to include two new bold varieties – Slow Cooked Chili and Jalapeno Cheddar, which are incredible. I made these to do something different, but for a grilled version of these hot dogs check out my Ball Park Park’s Finest Hot Dogs with Sriracha Catsup and all the Fixings. Brush each hot dog blanket with egg wash, sprinkle with Parmesan cheese, sesame and poppy seeds. Bake until sourdough bread is puffed and golden brown, about 25 minutes. Place the Sourdough Hot Dog Wraps on a baking sheet seam side down. In a small bowl whisk together egg and half teaspoon of water. I think next time I make these I’ll load two hot dogs inside of each and with a side dish of some fresh fruit salad, call it a great lunch! I needed to mark the initials of the different flavors on the parchment paper so I knew which was which! Feel free to create your own. I’ve detailed below the three different flavor profiles that I did. Spread each with your favorite condiment, place hotdogs on top and wrap around hot dog. Line a baking sheet with parchment paper. Cut dough into eight equal portions, roll each into 8 x 5 rectangles on a lightly floured surface. Cover bowl with plastic wrap and refrigerate overnight. Knead on lowest speed until dough bounces back softly when pressed, about 4 minutes. To start let’s combine the sourdough starter, flour, salt, sugar and yeast in bowl of stand mixer with dough hook attachment. Add filtered water, beat on low speed for 3 minutes, adding flour as needed to reach a wet ball consistency. These uncured beef frankfurters have NO artificial preservatives and NO nitrates or nitrites added. I mean, all the fixings and condiments are all inside, no fuss, no mess! Bring these out when hiking, at the beach, or that next picnic.įor this post I’ve partnered up with Ball Park and they were kind enough to ship me some of their new frankfurters – Ball Park Park’s Finest. These are perfect for on-the-go Summer fun, too. See I didn’t want a store bought bun, and I didn’t want one flavor, so I decided to bump it up with three different flavor profiles for these wraps. This is incorporated into a new dough that needs to sit overnight to make the wraps. The sourdough craze continues here in the kitchen and for this third post in my sourdough series I’m making Sourdough Hot Dog Wraps! The sourdough starter I wrote about in a previous post, that also included Sourdough Pancakes, is needed. ![]()
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