12 hot dogsuncured, nitrate free, I used Applegate
Preheat oven to 400 degrees F. Add all ingredients for the dough into the food processor and process until combined. Place into a microwavable bowl and microwave for 2 minutes or melt over low heat on the stovetop. Stir together until well combined.
Wet hands as dough will be sticky.
Separate the dough into 12 balls about 1-1.2 ounces each. Roll each ball between two pieces of parchment to about 8 inches in length.
Wrap the hotdog with the dough starting at one end to the other. Place on a parchment lined baking sheet. Continue with the rest.
Top with toasted sesame seeds and black pepper if desired.
Bake for 15-20 minutes until golden brown.
This recipe was first published in February 2018 and updated with my new method for working with fat head dough and including a video.