Listen, I'm just going to be very upfront here. I'm well aware that these puff-pastry-wrapped hot dogs courtesy of the Barefoot Contessa herself, Ina Garten, look like d*cks. There's no way around that, but trust me when I tell you that they're delicious. You just have to forget that they're a little bit phallic. Now that we've gotten that out of the way, let's talk about how delicious these hot dogs actually are and how simple they are to throw together.
These hot dogs require just a few ingredients and take very little time to make, making them the perfect dinner for a chill night at home when you don't want to spend too much time cooking. The recipe includes dijon mustard, but it's easy to leave out if you're not a fan. You can also adjust this recipe to make however many hot dogs you need for a meal. While it calls for four, I just made two, but you could also make 12 if you felt like it.
Hot dogs are definitely a summer favorite, so the time is right to start whipping these up. You can enjoy them for a picnic or cookout, or if you're like me, you can just eat them on your fire escape on a warm afternoon. I paired mine with some dill-pickle chips and a little bit of ketchup, but Ina recommends more spicy mustard to dip. The choice is yours!
- 1 to 2 sheets puff pastry, defrosted and refrigerated
Good Dijon mustard
4 hot dogs, such as Hebrew National
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt, such as Maldon
Freshly ground black pepper
- Preheat the oven to 375 degrees.
- Lay the cold puff pastry on a board and cut a five-and-a-half-inch-wide strip to match the length of the hot dogs.
- Brush a three-inch-wide strip of the cut pastry generously with Dijon mustard.
- Place a hot dog at the end of the pastry where you brushed the mustard and roll it up and away from you one turn, until the hot dog is just encased in one layer of pastry and mustard.
- Brush the next one-inch strip of pastry with the egg wash and continue to roll the hot dog, so the pastry is completely sealed.
- Cut any remaining pastry and place the hot dog, seam side down, on a sheet pan lined with parchment paper.
- Prepare the remaining three hot dogs the same way.
- Brush the pastry with egg wash and sprinkle generously with sea salt and pepper.
- Bake for 15 to 20 minutes, until the pastry is nicely browned.
- Serve hot with extra mustard on the side.
- Main Dishes
- 4 hot dogs
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 29 minutes, 59 seconds