Ingredients
4sheetspuff pastry,chilled
2eggs,beaten
25hot dogs
spinach artichoke dip,to serve
1cupchili dip,to serve
queso dip,to serve
Preparation
Preheat oven to 350 degrees F.
Roll out the puff pastry into a square shape and brush the surface with egg wash.
Cut the puff pastry sheet into 6 equal rectangles.
Place a hot dog on the bottom of each pastry rectangle, then roll it up tightly.
Slice each rolled hot dog into 3 equal segments.
Repeat with the remaining puff pastry and hot dogs.
In a large springform pan, place a circular wall of the hot dog pieces around the circumference of the edge. Stack a second row of rolled hot dogs on top, so that they go up the entire side of the pan.
Build a 3-way wall with more hot dogs that all meet in the center to create 3 holes for the dips.
Carefully place each dip into each open space, spreading them out evenly and making sure the walls don’t move.
Cover with foil and bake for 1 hour and 45 minutes.
Remove the foil and bake uncovered for another 30 minutes until the pastry is crispy.
Cool until warm to the touch. Unclasp the springform pan.
Enjoy!
