Cochon en Chic Escharpe

Yield: 24 Pieces

Ingredients:

1/3 cup unsalted butter, melted
1/2 teaspoon Italian classic herb seasoning 
8 sheets fillo (phyllo) dough, thawed (Keep covered with plastic wrap)
1 16-ounce package hot dogs, (8 to a package) drained and patted dry

Directions:

  1. Preheat oven to 425 degrees F.  Line large shallow baking sheet with parchment paper.
  2. Mix butter and herbs together.
  3. On a cutting board, place 1 sheet of fillo dough. Fold in thirds to measure 4-1/2 x 8-3/4-inches. Lightly brush with herbed butter.
  4. Place hot dog at the top of the dough and roll up tightly, pressing ends of dough together to seal. Repeat using all hot dogs and fillo sheets.
  5. Cut each hot dog into 3 sections. Place, -inch apart, seam side down, on a baking sheet. Lightly brush tops of each section with butter.
  6. Bake in preheated oven for about 10 minutes, or until dough is golden brown. Immediately remove from baking sheet and cool slightly.
  7. Serve warm with assorted mustards for dipping.
Light Mustard Dipping Sauce

Ingredients:

cup Dijon mustard
cup mayonnaise
2 tablespoons honey

Directions:

1. Stir together mustard, mayonnaise and honey.  Cover and chill for about 20 minutes.


National Hot Dog & Sausage Council