Phyllo Dogs

This is a family one. A real superstar in my household growing up. We had a good amount of Greek influence in our cooking, with my sister and I comfortable handling phyllo by the time we were six or seven. We made spanakopita frequently, and still do to this day! Thanksgiving isn't the same without it. 

But mixed in to this influence were others, as well. My mom liked to experiment with cooking sometimes, and she had the idea of a fresh take on pigs in a blanket. She used phyllo dough, hot dogs, and a sweet hot mustard to make a crispy, flavorful phyllo dog.

I'm sure you can imagine how much my siblings and I tore these things up - kids and hot dogs seem to be a natural pair. So growing up, these were quite renowned every time we made 'em. Just like tiropita, these are best fresh, right out of the oven. They were one of my big brother's favorite foods, even as an adult.
 

I started out by melting the butter in a small saucepan with the honey mustard. Next, I cut the hot dogs into thirds, making hot dog pieces about 4 inches long. To prep the phyllo, I unrolled the pack and put one sheet on a piece of wax paper to work with.

To make the actual phyllo dog, I brushed some of the  the butter mixture onto a sheet of dough, then folded one third lengthwise. I repeated this once more, making one long piece of phyllo. Finally, I placed the hot dog on the end of the long piece of dough, then rolled it up.

I placed all of the phyllo dogs on a baking sheet and brushed each with more of the butter mixture.

I stuck them in the oven for about 20 minutes.

They were ready once they were a lovely golden brown.

They are so good!

I hadn't made these in seriously years. I can't say why it hasn't occurred to me. They've been a fond memory. one of my brother's favorite dishes. 

It's like a cross of American with a little hint of Greek. We would make a smorgasbord of these and tiropta and spanakopita all at once.

Sure enough, they were all I remembered. I won't pretend that if someone chad casually mentioned this concept to me before my trying them that I'd probably not think much of them. But let me tell you, as a person who isn't a regular consumer of hot dogs, I find these utterly irresistible and a wondrous party snack. Who needs pigs in a blanket when you can have a pig in a phyllo?

Phyllo Dogs Recipe

Ingredients:

1/2 box thawed phyllo dough

1 package hot dogs (depends on the length of the hot dogs, you'll need 8-12)

3/4 cup butter, melted

1/4 cup honey mustard

Instructions:

Preheat oven to 350 degrees F. Heat butter in a small saucepan over medium heat. Add honey mustard, then stir until well combined. Cut hot dogs into halves or thirds, until the hot dog is about 4 inches long. Unroll phyllo dough and place one sheet onto a sheet of wax or parchment paper. Brush the butter mixture onto the phyllo, then fold one third lengthwise. Repeat once more, making one long piece of phyllo. Add the hot dog, then roll in the phyllo. Place on a baking sheet. Finish with remaining hot dogs, then brush each with butter. Bake for 20-25 minutes, until dough is golden brown.