Stuffed Hot Dog Rolls Video by Tarla Dalal

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This stuffed hot dogg rolls are cheesy and crispy. . . The combination on babycorn, capsicum and onions wilh little green chillies makes this a great recipe. . . .

  

Recipe Description for Stuffed Hot Dog Rolls ( Baked )

Preparation Time: 
Cooking Time: 
Baking time:  20 minutes
Baking temperature: 200 C (400 F)
Makes 4 pieces
Show me for pieces


Ingredients


For The Hot Dog Rolls
2 hot dog rolls
1 tbsp melted butter for brushing

For The Stuffing
1 cup blanched and finely chopped baby corn
1/2 cup finely chopped capsicum
3 tbsp butter
2 tbsp finely chopped onions
2 tbsp plain flour (maida)
2 1/4 cups milk
1/4 tsp freshly ground pepper
1/2 tsp chopped green chillies (optional)
4 tbsp grated processed cheese
1 tbsp butter
salt to taste

Other Ingredients
1/4 cup grated processed cheese
a few drops of tabasco sauce

Method
For the hot dog rolls

  1. Divide each roll horizontally into two parts and scoop out the centres.
  2. Brush both the sides with a little melted butter and keep aside.

For the stuffing

  1. Heat the butter in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the plain flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  3. Add the baby corn and capsicum, mix well and sauté on a medium flame for 1 to 2 minutes.
  4. Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  5. Add the salt, mix well and cook on a medium flame for 1 minute.
  6. Add the black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes.

How to proceed

  1. Bake the brushed hot dog rolls in a pre-heated oven at 200°c (400°f) for 5 to 7 minutes.
  2. Spread a little of the prepared stuffing in the hollow cavity on the scooped sides of the toasted bread.
  3. Sprinkle a little cheese on top of each roll and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  4. Pour a few drops of tabasco sauce on each roll and serve immediately.