Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Biscuit Pretzel Bites with Hot Dogs and Nacho Cheese Dipping Sauce
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: about 64 biscuit pretzel bites (makes about 2 cups cheese sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 107
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 19 mg
- Sodium
- 706 mg
We pretzel-fy the classic pig in a blanket, thanks to a quick dip in simmering baking soda water and a generous topping of pretzel salt. Canned biscuit dough subs in for the usual crescent dough in this recipe—it's fluffy when baked, providing a light textural contrast to the snappy cocktail sausages. And to up the ante further, we make a nacho cheese sauce for dipping–driving home the nostalgic soft pretzels and cheese dish you most likely grew up with. This recipe serves a crowd, making it perfect for your next large gathering or game-day party.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: about 64 biscuit pretzel bites (makes about 2 cups cheese sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 107
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 19 mg
- Sodium
- 706 mg
Ingredients
Biscuit Pretzel Bites with Hot Dogs:
Nacho Cheese Dipping Sauce:
Directions
- For the biscuit pretzel bites with hot dogs: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with parchment.
- Separate the biscuit dough into individual biscuits. Cut each biscuit into quarters. Press 1 piece of biscuit dough into about a 1-by-3-inch strip. Place 1 smoked cocktail sausage in the center of the dough strip, then roll tightly and pinch the edges of the dough to seal. Place on one of the prepared baking sheets. Repeat with the remaining dough and sausages.
- Meanwhile, heat 6 cups water in a large saucepan over medium-high heat until rapidly simmering. Stir in the baking soda until dissolved; it will fizz aggressively when it's first added, then die down quickly.
- Lower 2 to 3 of the wrapped cocktail sausages into the simmering water. Simmer until the dough just starts to puff slightly and the bites float, 10 to 15 seconds. Remove with a slotted spoon and let the excess water drain, then return to the prepared baking sheets, leaving about 1 inch of space between each piece. Repeat with the remaining wrapped cocktail sausages.
- Brush the bites all over with the beaten egg, then sprinkle with pretzel salt. Bake until the sausages are warmed through and the biscuit dough is a deep golden brown and cooked through, 20 to 25 minutes.
- For the nacho cheese dipping sauce: Meanwhile, combine the American and Cheddar cheese in a medium saucepan and sprinkle with the cornstarch and cayenne. Toss the cheese until coated in the cornstarch mixture. Add the evaporated milk and set the pan over medium-low heat. Cook, whisking often, until the cheese is melted and the sauce is smooth and hot, 3 to 4 minutes. Add more cayenne if desired. Cover and keep warm until ready to serve.
- Serve the bites with the nacho cheese sauce and a side of spicy brown mustard for dipping.
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