Gluten Free Taco Dogs - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Roll dough into a 9x13 rectangle.
2. Cut into equal rectangles, keeping in mind 2 per serving.
3. Combine egg white with water.
4. Place a hot dog across each piece of dough.
5. Divide cheese between each hot dog.
6. Tightly roll on side of dough over hot dog. Brush with egg mixture.
7. Wrap other side of dough around and press to seal.
8. Place on a prepared baking sheet.
9. Crush tortilla chips until fine and mix with taco seasoning.
10. Brush each dough roll with egg mixture and sprinkle generously with tortilla chips.
11. Let rise for about 30 min in a warm place.
12. Bake at 400 degrees for 15 minutes until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Roll dough into a 9x13 rectangle.
2. Cut into equal rectangles, keeping in mind 2 per serving.
3. Combine egg white with water.
4. Place a hot dog across each piece of dough.
5. Divide cheese between each hot dog.
6. Tightly roll on side of dough over hot dog. Brush with egg mixture.
7. Wrap other side of dough around and press to seal.
8. Place on a prepared baking sheet.
9. Crush tortilla chips until fine and mix with taco seasoning.
10. Brush each dough roll with egg mixture and sprinkle generously with tortilla chips.
11. Flash freeze.
12. Divide between indicated number of 8x8 pans, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Place taco dogs on a baking sheet and let sit a room temperature for 1 hour.
3. Bake at 400 degrees for 15 minutes until golden brown.
4. Top with a dollop of sour cream, shredded lettuce and salsa.