Prep Time
30 minutes
Cook Time
22 minutes
Total Time
52 minutes
Yield
3 Dozen

Ingredients

  • 2 packages Secret Island Salmon Hotdogs, (8)
  • 2 sheets puff pastry, thawed according to package directions
  • Flour for dusting
  • 2 egg, lightly beaten with 1 teaspoon water
  • Furikake seasoning
  • Sriracha ketchup
  • Dill Dijon mustard

Simple Steps

Preheat the oven to 400.

Line two baking sheets with parchment paper.

Roll the thawed pastry out onto a lightly floured surface.

Cut rectangle into 4 quarters, so that each quarter can wrap around and cover a salmon dog.

Seal the edge using a bit of egg wash and sealing it with the tines of a fork.

Place prepared salmon dogs into the freezer, about 20 minutes or until firm.

Cut each salmon dog into 4 pieces.

Brush each piece with egg wash, and roll in furikake seasoning.

Bake 18-22 minutes or until puffed and golden.

Remove from the oven and serve warm or a room temperature with ketchup and mustard.

Enjoy! (And share the secret!)

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