CHILI DOG BOATS
- 1(12oz) can Refrigerated Flaky
- 10 cocktail-size hot dogs
- 1/3 cup Prepared chili/no beans
- 1/4 cup finely chopped onions
- 1/4 cup shredded Cheddar cheese
- 1 egg
- 1 tablespoon prepard mustard
Heat oven to 400*.
Separate dough into 10 biscuits.
Press OR roll each to form a 4-inch round.
Place hot dog in center of each biscuit round.
Top each with about 1 teaspoon each of chili,onion and cheese.
Bring sides of dough up to the center, forming a half circle that is standing up.
Brush edges of dough with water; pinch edges tightly to seal.
As the dough bakes, the edges will open forming a boat shape.
Place on ungreased cookie sheet.
Beat egg in small bowl.
Stir in mustard. Brush mixture over top and sides of each filled biscuit.
Bake at 400* for 9 to 13 minutes or until light golden brown.
Serve warm or cool.
Notes: I usually make these for lunch and serve them with chips and fresh veggies or fruit.