Categories: hot dogs, not tried

Ingredients

• Olive Oil Spray
• 5 low-fat beef hot dogs (Hebrew National?)
• 1 can (10-count) refrigerated buttermilk or home-style biscuit dough (1.5 g of fat or less per 2-biscuit serving)
• 5 tablespoons mustard, optional

Directions

1. Preheat the oven to 375 degrees. Place a sheet of parchment over a medium baking sheet. Lightly mist it with spray.

2. Using 2 biscuits side by side, wrap each hot dog so only about 1 inch of the hot dog is exposed at each end. Roll the wrapped hot dogs back and forth on the cutting board to tightly seal the seams. Place the dogs at least 1/4 inch apart, seams down, on the prepared baking sheet. Bake them until the dough is lighty browned and the dogs are hot, 13 to 15 minutes. Serve immediately with your favorite mustard for dipping, if desired.

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