Biscuit Pretzel Bites with Hot Dogs and Nacho Cheese Dipping Sauce
- Level: Easy
- Yield: about 64 biscuit pretzel bites (makes about 2 cups cheese sauce)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 64 servings
- Calories
- 107
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 19
- Sodium
- 706
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
Biscuit Pretzel Bites with Hot Dogs:
Two 16.3-ounce cans refrigerated biscuit dough
Two 14-ounce packages smoked cocktail sausages
1/2 cup baking soda
1 large egg, lightly beaten
Pretzel salt, for topping
Spicy brown mustard, for serving
Nacho Cheese Dipping Sauce:
6 ounces shredded yellow American cheese (1 1/2 cups)
6 ounces shredded mild yellow Cheddar (1 1/2 cups)
1 tablespoon cornstarch
1/2 teaspoon ground cayenne, or to taste
One 12-ounce can evaporated milk
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.