Baby Ballpark Dogs

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.

Yield: Makes 15
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 64%
  • Protein: 6.3g
  • Fat: 12g
  • Saturated fat: 5.9g
  • Carbohydrate: 8.3g
  • Fiber: 0.2g
  • Sodium: 83mg
  • Cholesterol: 85mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.
  2. 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. 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. 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. 5. Bake until puffed and golden brown, 15 to 20 minutes.
  6. 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.
  7. Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.
  8. Note: Nutritional analysis is per mini dog.
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