Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Serve with steamed broccoli and apple wedges.

Recipe by Cooking Light March 2012


Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

15 mins
27 mins
Serves 4 (serving size: 2 rolls and 2 1/2 teaspoons sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle. Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients. Serve with rolls.

Nutrition Facts

215 calories; fat 6.4g; saturated fat 2.1g; mono fat 0.5g; poly fat 0.8g; protein 13.5g; carbohydrates 27.5g; fiber 0.8g; cholesterol 32mg; iron 1.4mg; sodium 825mg; calcium 85mg.