Gluten Free Taco Dogs - Dump and Go Dinner
Two perennial favorites – hot dogs and tacos – come together for a decadent gluten free treat. This kid-friendly dish resembles pigs in a blanket, but they are topped with a seasoned tortilla crust and loaded with all of your favorite taco toppings.
Ingredients
- 8 individual Gluten Free Crescent Rolls
- 1 individual Egg White
- 1 tablespoon Water
- 8 individual Hot Dog
- 1 ½ cups Cheddar Cheese, Shredded
- 4 ½ ounces Tortilla Chips
- 3 tablespoons Taco Seasoning
- ½ cups Sour Cream
- 1 ½ cups shred Lettuce, Iceberg
- ½ cups Salsa, Mild
Containers
Cooking Instructions
Freeze For Later Cooking Day 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?
- Roll dough into a 9x13 rectangle.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Roll dough into a 9x13 rectangle.
- Cut into equal rectangles, keeping in mind 2 per serving.
- Combine egg white with water.
- Place a hot dog across each piece of dough.
- Divide cheese between each hot dog.
- Tightly roll on side of dough over hot dog. Brush with egg mixture.
- Wrap other side of dough around and press to seal.
- Place on a prepared baking sheet.
- Crush tortilla chips until fine and mix with taco seasoning.
- Brush each dough roll with egg mixture and sprinkle generously with tortilla chips.
- Let rise for about 30 min in a warm place.
- Bake at 400 degrees for 15 minutes until golden brown.