Baby Ballpark Dogs

Baby Ballpark DogsRecipe

Photo: Lisa Romerein; Styling: Valerie Aikman-Smith

Time: 1 hour. Hot dogs are mandatory at any ball game, and these mini versions are beyond cute. Pâte à choux (the same dough used for cream puffs) is quick and easy to make, but you'll need a little practice to pipe it neatly into hot dog bun shapes.
Makes 15


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Cooking-oil spray
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 package (12 oz.) mini cocktail franks
Yellow mustard in a squeeze bottle
1/2 cup finely shredded cheddar cheese
1/4 cup pickle relish


1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.

2. In a medium saucepan, melt butter over high heat, then add 1 cup water and bring to a boil. Add flour and cook, stirring vigorously with a wooden spoon, until a ball forms. Continue to cook until a film begins to form on bottom of pan, about 1 minute.

3. Transfer dough to a bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs 1 at a time, incorporating each before adding the next.

4. Spoon dough into a large resealable plastic bag. Cut a corner of the bag to make a 1/2-in. opening. Gather bag above dough, twist, and push dough to opening. On the lined baking sheets, for each mini dog, pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough lines should be the same length as a mini frank and almost as thick). Then pipe a small amount of dough in center of both lines to create an H. Place a frank between the 2 long dough lines, pressing down slightly. Repeat with remaining dough and franks, spacing about 2 in. apart.

5. Bake until puffed and golden brown, 15 to 20 minutes.

6. Cool hot dogs until slightly warm, then squeeze a small ribbon of mustard onto length of each dog, top with a sprinkle of cheese, and spoon about 1/4 tsp. relish onto center.

Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.

Note: Nutritional analysis is per mini dog.

Created date

September 2008

Nutritional Information

Calories 169
Caloriesfromfat 64 %
Protein 6.3 g
Fat 12 g
Satfat 5.9 g
Carbohydrate 8.3 g
Fiber 0.2 g
Sodium 83 mg
Cholesterol 85 mg