Stuffed Hot Dog Rolls ( Tiffin Treats For Kids )

by Tarla Dalal

Added to 43 cookbooks
This recipe has been viewed 5459 times

Stuffed hot dog rolls, a spicy corn and carrot stuffing in bread rolls baked with processed cheese - scrumptious and healthy hot dogs for short breaks. Cool before packing in aluminium foil to ensure they remain crisp.

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Preparation Time: 15 mins
Cooking Time: 10 mins
Baking Time: 20 Minutes
Baking Temperature: 180°C (360°F)
Makes 4 rolls
Show me for rolls

Ingredients

For The Stuffing
2 tsp butter
1/4 cup finely chopped onions
1/2 tsp green chilli paste
1 tsp plain flour (maida)
1/2 cup milk
1/2 cup cooked sweet corn kernels
1/2 cup blanchedand chopped carrots
a pinch of sugar
salt and to taste

Other Ingredients
4 hot dog rolls
4 tsp butter
8 tbsp grated processed cheese

Method
For the stuffing

Heat the butter in a non-stick pan, add the onions and green chilli paste and sauté on a medium flame for a minute.
Add the flour and sauté on a medium flame for another minute.
Add the milk and mix well till no lumps remain and you get a smooth sauce.
Add the corn, carrots, soft scooped portion of hot fog rolls (kept aside), sugar, salt and pepper, mix well and cook on a medium flame for a minute. Keep aside.

How to proceed

Scoop out the centre of each hot dog roll and keep aside the scooped portion to be used in the stuffing.
Brush each scooped roll with 1 tsp of butter. Bake the rolls in a pre-heated oven at 180 degree c (360 degree f) for 5 minutes. Keep aside.
Divide the stuffing into 4 equal portions and keep aside.
Place a hot dog roll on a clean dry surface and stuff it with a portion of the stuffing.
Repeat with the remaining ingredients to make 3 more rolls.
Sprinkle 2 tbsp of processed cheese evenly over each stuffed roll and bake in a pre-heated oven at 180°c (360°f) for 4 to 5 minutes or till the cheese melts.

How to pack