Ingredients
1½ cups Mozzarella cheese
55 cream cheese
1 egg
1 cup, almond flour
8 Hot dogs
coffee stir sticks
Tuimato sauce
American mustard
Directions
Preheat the oven to 175°C
Using coffee stir sticks, pierce the hot dogs through, leaving about 5 cm at the end.
Place hot dogs on a baking tray lined with baking 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 baking paper. Transfer dough to the middle of the baking paper and top with another piece.
Press the dough down. Use a dough roller to roll the dough out to 6-12 mm thickness, depending on how thick you want your dogs to be.
Remove top sheet of baking 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 dog to distribute the dough evenly. Place back on the baking sheet.
Repeat with all of the hot dogs.
Bake for 20-30 minutes until dough is golden brown.
Serve with Tuimato sauce and mustard
