When I made these hot dogs a year or so ago, I remember thinking that they'd make a great little snack if you scaled them down. So when the black bean was selected for this week, I immediately started thinking about a mini version: Pigs in a Thermal Blanket! (Ha, get it? Thermal? 'Cause they're warmer now? You know? Oh... never mind.)
You really have a few options here. You can follow the above recipe to the letter and just use coctail franks, or you can really take a shortcut and use canned chili; no one will be able to tell. ;)
But whatever method you decide to do, you will LOVE these. Seriously. Ryan ate a ton, and I didn't even bother cooking dinner because Patrick and I just keep grabbing them. The flakiness of the croissant coupled with the hearty chili is going to please everyone. They are sure to be gone before the coin toss!
- 1 tube of croissants
- 1/2 cup shredded cheese - I used a Mexican blend, but you can use Cheddar or whatever floats your boat!
- 1 1/2 cups of black bean chili, warmed (I love this recipe - you can also use a can)
- 16 mini hot dogs (or 8 hot dogs cut in half)
Preheat your oven according to the tube of croissant dough.
Unroll the croissants. With a sharp knife, cut each triangle in half length-wise so you have two long pieces of dough.
Sprinkle the cheese at the wide part of each triangle, and top with a spoonful of chili. Place a mini hot dog on top of everything, and start rolling down towards the narrow end. This part might get messy!
Place each little hot dog on a baking sheet, and bake according to the tube of dough.