Mini puff pastry hot dogs, served with a red chilli and three-cheese dip.

  • Serves: 16 people
  • Prep time: 20 minutes
  • Cooking time: 35 minutes
    • American
    • Vegetarian
    • Vegan

    Baked Mini Dog Rolls with Chili Cheese Dip

    Recipe Information

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    1 x 375g Roll of Puff Pastry

    8 Jumbo Sausages

    200g Garlic & Herb Soft Cheese

    1 Red Chilli, approx. 18g

    65g Red Cheese, grated

    65g Mature Cheddar Cheese, grated

    200g Salsa

    1 heaped tsp Paprika

    A little Milk, for brushing

    Sea Salt and Black Pepper


    23cm Round Ovenproof Dish


    Pre-heat the oven to 200oC/Gas Mark 6.

    Cut the sausages in half.

    Roll out the pastry on a board and cut in half lengthways. Then, cut each half into 8 triangles.

    Roll the sausage halves in each of the triangles of pastry to make croissant shapes.

    Brush with a little milk, then put the rolls around the sides of the dish.

    Bake in the oven for 30 minutes.

    Meanwhile, make the sauce. Cut the chilli in half lengthways and discard the seeds. Chop the chilli flesh finely.

    Put the salsa, soft cheese, grated cheeses, chilli and paprika into a small saucepan and gently heat through until melted.

    Once the chilli rolls are baked, pour the chilli cheese sauce in the middle of the dish, pop back in the oven for 5 minutes, then serve.