This is a snack that you will love to have, any time and any where! Packed with an aesthetic combination of veggies like capsicum, baby corn and onions in a creamy base seasoned with pepper, these warm hot dog rolls are a delight to bite into. A few drops of Tabasco sauce do their bit in enhancing the flavour further, moving these Stuffed Hot Dog Rolls right to the top of your favourites chart!
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 ½ cup finely chopped capsicum 3 tbsp butter 2 tbsp finely chopped onions 2 tbsp plain flour (maida) 1 1/2 cups milk ¼ tsp black pepper (kalimirch) powder ½ tsp chopped green chillies (optional) 1 tbsp butter Salt to taste
Other ingredients ¼ cup grated cheese A few drops of Tabasco sauce
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.