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Mini Mac & Cheese Dogs

Total Time

Prep: 25 min. + rising Bake: 15 min. + cooling

Makes

2 dozen

We wanted to get creative with hot dogs, so we made a mac-and-cheesy one. Pile on the extra cheese, relish and even bacon. —Julie Peterson, Crofton, Maryland
Mini Mac & Cheese Dogs Recipe photo by Taste of Home
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Ingredients

  • 1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
  • 1/2 cup panko bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 bun-length beef hot dogs
  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix

Directions

  1. Let dough stand at room temperature until soft enough to shape, 15-20 minutes. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets.
  2. Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
  3. Bake buns until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.
  4. In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350° until golden brown, stirring once, 5-7 minutes.
  5. Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.

Nutrition Facts

1 appetizer: 198 calories, 12g fat (5g saturated fat), 25mg cholesterol, 446mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 6g protein.

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