recipe

“It’s like a piggy in a blanket, but Hulk-size!” — Hilton, recipe tester, age 7

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 45 minutes, plus cooling time
yield
  • Serves 8

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Gather Cooking Equipment

  • Fork
  • Small bowl
  • Measuring spoons
  • Rimmed baking sheet
  • Parchment paper
  • 8 wooden skewers
  • Ruler
  • Chef's knife (or bench scraper)
  • Pastry brush
  • Oven mitts
  • Cooling rack

Prepare Ingredients

Vegetable oil spray
8
hot dogs
1
can biscuit dough
1 tablespoon
sesame seeds
1
 
Vegetable oil spray

HEAT AND LINE: Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Spray parchment lightly with vegetable oil spray.

 
2
 
8
hot dogs

SKEWER: Carefully push 1 skewer lengthwise (the long way) through center of each hot dog.

 
3
 
1
can biscuit dough

PREPARE DOUGH: Use your hands to pat and stretch 1 biscuit dough round into oval, about 8 inches long. Cut oval in half lengthwise. Repeat stretching and cutting with 3 additional biscuit dough rounds.

 
4
 

WRAP: Starting from top, wrap 1 dough strip around each hot dog in spiral, leaving gaps in spiral as you wrap. Place on parchment-lined baking sheet, tucking ends of dough strips underneath hot dogs.

 
5
 
1
large egg, lightly beaten
1 tablespoon
sesame seeds

BRUSH: Use pastry brush to brush tops of dough strips with egg. Sprinkle sesame seeds over top.

 
6
 

BAKE: Bake until biscuit strips are golden brown, about 15 minutes. Let hot dogs cool on baking sheet for 10 minutes.