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Hot Dog Bombs

Surprise and delight guests with these delicious bundles of pizza dough filled with garlicky kale, sautéed all-beef hot dogs, tomato and melted cheese.

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 small onion, finely chopped
  • 3 Kentucky Legend All Beef Hot Dogs, chopped
  • 1 plum tomato, chopped
  • 1 clove garlic, minced
  • Pinch hot pepper flakes
  • 2 cups (500 mL) chopped kale leaves
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/4 cup (60 mL) Parmesan cheese
  • 1 ball (500 g) pizza dough
  • 1 egg, beaten
  • 1/2 tsp (2 mL) poppy seeds
  • 1 cup (250 mL) spicy marinara sauce, warmed

Directions

Heat olive oil in large, nonstick skillet set over medium-high heat; sauté onion for about 5 minutes or until softened. Add hot dogs; cook for about 5 minutes or until lightly browned.

Stir in tomato, garlic and hot pepper flakes; cook for 2 to 3 minutes or until softened. Arrange kale in even layer in skillet; sprinkle with salt and pepper. Cover and reduce heat to medium; cook for about 5 minutes or until softened. Uncover; toss for 2 to 3 minutes or until kale is wilted. Scrape onto large plate; let cool completely. Toss with mozzarella and Parmesan.

Preheat oven to 425°F (220°C) oven. Divide dough into sixteen (1 oz/30 g) portions. Stretch each portion into large round; spoon 1 tbsp (15 mL) of the hot dog mixture into centre. Gather dough into a ball; pinch and seal to securely enclose filling. Arrange balls on parchment paper–lined baking sheet.

Brush top of each ball with egg; sprinkle with poppy seeds. Bake for 15 to 18 minutes or until golden brown and warmed through. Let stand for 5 minutes. Serve with marinara sauce for dipping.

Tip: Also delicious served with spicy brown mustard, warm cheese sauce or pesto mayo for dipping.

Nutrition Information

Per 1 ball (1/16 recipe)
Calories 150
Fat 7g
Saturated Fat 2.5g
Cholesterol 25mg
Sodium 540mg
Carbohydrate 16g
Fiber 1g
Sugars 1g
Protein 6g
16
servings
00:15
prep time
01:00
total time
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