Jul
8
Tie Fighter Ties
Filed Under All Entries, Recipes |
Ingredients
pre-cooked sausages or hotdogs
refrigerator breadsticks
condiments
Directions
1. Preheat oven to 350/375 F (your call!)
2. Cut sausages/hotdogs in half and set aside
3. After separating breadsticks, cut them in half lengthwise (one breadstick, now in two lengths, per hotdog half)
4. Place a hotdog half cut-side down on ungreased baking sheet
5. Take one length of dough and wrap it around the base of the hotdog half, crossing the ends to make a ‘V’. Repeat with the other length of dough on the opposite side.
7. Bake until the dough is golden brown (about the amount of time it says on the breadsticks package)
8. Enjoy with condiments!
Why this recipe?
Not only does it hearken back to the simpler childhood days of pigs in blankets, this recipe also includes the forces of the Empire. Get ready for intergalactic mustard battles! I’m afraid the deflector shield will be quite operational when your friends arrive.
It doesn’t work well to prepare this ahead of time and then bake them later, as the refrigerator breadsticks will dry out (trust me). If you must, however, I recommend sprinkling the breadsticks with water before placing the Tie Fighter Ties in the oven.
Comments
One Response to “Tie Fighter Ties”
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Joe, I love the tie fighter ties recipe. When I was a child (half a century ago, plus), my grandma would serve these as appetizers at very elegant parties. She used little wienies, traditional pickle relish (which I used to scrape off in disdain), and mustard before wrapping the dough. I even served them to my children when they were young, to pass along the family tradition. Fast forward to today, I’m hungry to adapt these to my more health-conscious vegetarian ways….perhaps with sliced tofu dogs, and some kind of cornmeal or gluten-free dough. I’m open to dough and condiment inspirations. Keep those recipes coming. Thanks.