These hot dogs will bring a smile to your child's face.
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1 (11-ounce) can refrigerated soft breadsticks
6 premium hot dogs
Ketchup, if desired
Mustard, if desired
Heat oven to 350°F. Lightly spray baking sheet with no-stick cooking spray; set aside.
Separate breadsticks at perforations to form 12 strips. Wrap 1 strip around each hot dog. Place hot dogs onto prepared baking sheet so that ends of breadsticks are under hot dogs.
Cut 1/4 inch piece of dough off each of the remaining 6 strips; reserve for feelers. Cut each strip in half crosswise; cut each in half again lengthwise. (You now have 24 pieces of dough.) Gently stretch each piece to 5 inches. Using 4 (5-inch) strips for each hot dog, form 2 loops on each side of hot dog to resemble butterfly wings.
Divide each piece of reserved dough in half; form into a feeler. Attach 2 feelers to underside of breadsticks at one end of each hot dog-butterfly.
Bake 15-20 minutes or until light golden brown. Remove to cooling rack. Garnish as desired to decorate hot dogs to resemble butterflies.
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Hip, hip, hooray for hot dogs! Every region has its own favorite way to top this summer favorite. Think of the dog and the bun as just the beginning of a culinary adventure.
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