We're trying to eat all the bits and pieces in the fridge and freezer before we head out on our vacation and I found I had 3 hot dog buns and 2 veggie wieners lurking in the back of the freezer. Now, that's fine if we only wanted one hot dog each because I could use the other bun for crumbs. But, inevitably, when I ask Don if he wants one or two hot dogs his answer is always two.
What to do? How was I going to stretch two wieners into three buns? It was then I thought of this recipe. When the boys were young we called these "Coney Islands" but they aren't anything like a Coney Island hot dog--they aren't even real meat wieners. But whatever they're called, they solved my dilemma of the uneven buns and wieners. I mixed up a much reduced recipe and we were able to enjoy the Stuffed Hot Dog Buns--two for Don and one for me.☺
It must have been twenty years or more ago I came across this recipe. Our church youth group put together a fund-raiser cookbook and one of the children, Caleb, submitted this recipe. I haven't changed the recipe much over the years except I've added the pickle relish and the garnishes to the mix. These are baked in the oven but I'd wager a guess that they'd go well on the top rack of the barbeque--well wrapped in foil, of course.
Stuffed Hot Dog Buns
6 vegetarian wieners, cubed or sliced
1½ cups grated cheese
⅓ cup green onions, chopped
2 hard boiled eggs, chopped
2 tablespoons olives, sliced (black or green)
2 tablespoons pickle relish or chopped sweet or dill pickle
¼ cup mayonnaise
¼ cup ketchup
10-12 pre-sliced hot dog buns
Chopped green or mild white onions
Extra grated cheese
Preheat oven to 350 degrees. Line a 9x13-inch baking pan or dish with aluminum foil, leaving a large over hang to wrap around the top of the buns.
Mix all ingredients together (except garnishes) and pack into hot dog buns. Place stuffed buns in a prepared 9x13-inch baking dish. Bring the foil up over the top of the buns and seal. Bake for 20-30 minutes or until hot through. You may remove foil off the top the last 5 minutes to crisp the buns.
Serve with desired garnishes, a green salad and perhaps a handful of potato chips or French fries.
Makes 10-12 servings.
So easy to make. Assemble everything together. Chop, dice, grate, squirt and dollop.
Put everything in a bowl and mix well. Now you're ready to stuff the buns. You may prepare the mixture in the morning and refrigerate until ready to use for a meal later on in the day.
Looks like I can't count. Do you see 3 or 4 buns? Ha, ha, I still had enough filling for the four buns. Don had three and I had one.
Before and after pictures.
A Delicious Meal.