Hotdog Roll-Ups with Coconut-Chili Dip
Servings: 12 mini bite-size
Preparation Time: 45 minutes–1 hour
Ingredients:
- 1 1/4 cups all-purpose flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon dried oregano, optional
- 6 tablespoons filtered water
- 1 tablespoon coconut oil, melted
- 2 organic beef hot dogs
- 2 tablespoons Coconut Cream Concentrate
- 1 tablespoon chili sauce
- 2 teaspoons organic ketchup
Directions:
Hotdog Roll-Ups:
Measure the flour, baking powder, salt, sugar, and oregano into a bowl. Make a well in the center and gradually add the water and coconut oil.
Stir until the dough forms a ball. Transfer to a floured surface and knead for at least 5 minutes.
Divide the dough to 6 pieces. Flatten the pieces into long strips and cut in half, making 12 strips.
Slice hot dogs (lengthwise and/or crosswise) into 12 smaller bite-size pieces. Roll them up in the dough strips one at a time.
Bake in a preheated 400 degree F oven for 15–20 minutes or until lightly browned.
Coconut-Chili Dip:
Whisk Coconut Cream Concentrate, chili sauce, and ketchup in a small dish until smooth.
Emmardy from Maria Stein, OH, won $50 for this recipe and photo! Submit your recipes here!
