Ingredients
1½ cup Mozzarella cheese, part skim milk
55 g cream cheese
1 egg
1 cup, almond flour
8 Franks, Hot Dogs
COFFEE STIR STICKS
SIDS TAMARILLO SAUCE to serve
Dijon mustard, to serve
Directions
Preheat the oven to 175°C.
Using coffee stir sticks, pierce the hot dogs through, leaving 5 cm at the end.
Place hot dogs on a baking tray lined with oven paper.
Combine the mozzarella cheese and cream cheese in a microwavable bowl and melt for 30-60 seconds. Mix together until well combined.
Add in the almond flour and egg. Mix until a dough forms.
Lay down a large piece of oven paper. Transfer dough to the middle of the oven paper and top with another piece.
Press the dough down. Use a dough roller to roll the dough out to 5-10 mm thickness depending on how thick you want your dogs to be.
Remove top sheet of oven paper and using a pizza cutter, cut the dough into 8 even pieces.
Working with one hot dog at a time, take one piece of dough and wrap it around the hot dog. Work dough into the dough to distribute the dough evenly. Place back on the baking tray.
Repeat with all of the hot dogs.
Bake for 20-30 minutes until dough is golden brown.
Serve with SIDS TAMARILLO SAUCE and Dijon mustard.
