I absolutely love these bagel dogs!
While I have not always been a big bread eater, finding something that is bread like while trying to embrace a low carb way of eating hasn't been easy. These little gems do the trick!
There are links all over the web for these, so this is not my recipe. I have made them several times though and today while making them, I decided I should take the time to shoot the photographs for a blog entry. It's been a while since I've shared a recipe, so I'll end the long dry spell here and now. Definitely give these a try, big kids and little kids both will love these. They pack well and reheat quickly whether you are taking them in your lunch box or if you just want a quick supper or snack.
I do have one tip if you take them to work for lunch, be sure to check your teeth after lunch. Those little poppy seeds get into your teeth and of course no one will tell you that you have poppy seeds in your teeth when you flash a big smile!
Low Carb Bagel Dogs
1 package all beef hot dogs (my package had 10, but some have 8, either is fine)
3 cups shredded mozzarella cheese
1 1/2 cups almond flour
2 teaspoons xanthan gum
4 Tablespoons cream cheese
3 eggs (1 for egg wash)
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
1 Tablespoons Mrs. Dash
1 teaspoon coarse salt
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the mozzarella cheese and cream cheese in a medium sized saucepan. Over low heat, melt the cheese, stirring frequently.
In a separate bowl, combine the almond flour and xanthan gum.
Once cheese has melted, remove from the heat.
Add the egg and stir vigoursly until well mixed.
Add the almond flour mixture and stir until thoroughly mixed.
Open the package of hot dogs, drain and pat them dry with a paper towel. This will aid in getting the dough to stick to the dogs.
Portion the dough into 8 or 10 balls, depending on the number of hot dogs you have.
Pat each ball into a rectangle, place the hot dog in the middle and roll the edges around and pinch to close, covering the majority of the hot dog. Hint: having damp hands will help keep the dough from being so sticky.
Place each hot dog on the parchment lined baking sheet.
In a small bowl beat the remaining egg. Using a pastry brush (yes, I use a natural bristle paint brush) spread the egg wash over each of the dough wrapped hot dogs.
In a small bowl, mix up the Topping Mix.
Sprinkle generously over each dough wrapped dog, pressing in to ensure it sticks.
Bake for 20 minutes. The dough should be slightly golden brown when done.
Use your choice of mustard or catsup for dipping. I added some dill pickle chips to mine! YUM!
....and that's What's Cooking at Cathy's ~ Enjoy!