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Main dish

Double Cheeseburger For A Crowd

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Double Cheeseburger For A Crowd
Double Cheeseburger For A Crowd recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 cups fresh spinach (80 g)
  • 2 sheets puff pastry
  • 8 slices cheddar cheese
  • 1 egg, beaten
  • sesame seeds, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
  3. Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
  4. Remove the patty from the skillet and set aside. Repeat with remaining beef.
  5. Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
  6. Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
  7. Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
  8. Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
  9. Top with the remaining 4 slices of cheese and the other patty.
  10. Cover with the other sheet of puff pastry.
  11. Trim the edges of the pastry with a knife and discard.
  12. Crimp the edges of the pastry, then press with a fork to seal.
  13. Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
  14. Bake for 30 minutes, or until the pastry is golden brown and cooked through.
  15. Slice and serve with additional toppings of your choice.
  16. Enjoy!

Watch the recipe video here:

Double Cheeseburger For A Crowd

This double cheeseburger is a HUGE deal! ? FULL RECIPE: https://tasty.co/recipe/double-cheeseburger-for-a-crowd

Posted by Tasty on Wednesday, June 6, 2018

Main dish

Stuffed Hash Brown Pockets

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Stuffed Hash Brown Pockets
Stuffed Hash Brown Pockets
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • HASH BROWNS
  • 4 lb russet potato, washed and peeled (1.8 kg)
  • 1 tablespoon salt, plue 1 teaspoon, divided
  • ½ cup all-purpose flour (60 g)
  • 1 cup shredded parmesan cheese (100 g)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • SAUSAGE FILLING
  • 1 medium white onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 lb ground sausage (455 g)
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • EGG FILLING
  • 1 tablespoon olive oil
  • 5 oz fresh spinach (140 g)
  • 6 large eggs
  • 8 strips bacon, cooked, chopped
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 4 tablespoons shredded cheddar cheese
  • 3 qt oil, for frying (2.8 L)
Instructions
  1. Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
  2. Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  3. Add the peppers and cook until slightly tender, about 6 minutes.
  4. Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  5. Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
  6. Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
  7. Add the eggs and scramble until cooked, about 3 minutes.
  8. Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  9. Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  10. Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  11. Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  12. Transfer half of the hash brown mixture to a greased 13” x 18” (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
  13. On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
  14. Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
  15. Freeze for at least 2 hours.
  16. In a large pot, heat oil until it reaches 380˚F (195˚C).
  17. Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  18. Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
  19. Enjoy!

Watch the recipe video here:

Making this for brunch tomorrow, who's in? ?Full Recipe: https://tasty.co/recipe/stuffed-hash-brown-pockets

Posted by Tasty on Friday, November 23, 2018

Drink

Mint Grapefruit Tonic

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Mint Grapefruit Tonic
This cocktail is like the holidays in a glass! All the flavors of the season come together in one wintry cocktail with the help of Smirnoff Peppermint Twist!
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1½ tablespoons chopped rosemary
  • Handful ice cubes
  • 6 ounces Smirnoff Peppermint Twist
  • 2 cups grapefruit juice
  • Tonic water
  • Rosemary sprigs, for garnish
Instructions
  1. Combine sugar and water in a small pot. Add chopped rosemary and heat untilsimmering. Let simmer for 5 minutes, then strain and cool.
  2. For each cocktail: Place a handful of ice cubes in a rocks glass. Add ½ ounce rosemary syrup, 1½ ounces Smirnoff Peppermint Twist, and 4 ounces grapefruit juice. Finish with a splash of tonic water. Garnish with rosemary sprig.

Watch the recipe video here:

Mint Grapefruit TonicThis cocktail is like the holidays in a glass! All the flavors of the season come together in one wintry cocktail with the help of Smirnoff Peppermint Twist!

Posted by Tasty on Friday, November 23, 2018

Main dish

Bacon-wrapped Mashed Potato-stuffed Meatloaf

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Bacon-wrapped Mashed Potato-stuffed Meatloaf
Bacon-wrapped Mashed Potato-stuffed Meatloaf
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb ground beef (900 g)
  • 1 cup onion, diced, sauteed (150 g)
  • 3 cloves garlic, minced, sauteed
  • 1 ½ cups grated parmesan cheese, divided (165 g)
  • 2 eggs
  • 1 cup panko breadcrumbs (50 g)
  • 2 teaspoons salt
  • 1 ½ teaspoons pepper
  • 2 teaspoons worcestershire sauce
  • ½ cup milk (120 mL)
  • ½ cup fresh parsley, finely chopped (15 g)
GLAZE
  • 1 ½ cups ketchup (360 mL)
  • ½ cup brown sugar (110 g)
  • 2 teaspoons mustard powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • ¼ cup tomato paste (55 g)
MASHED POTATOES
  • 1 lb yukon gold potato, peeled, chopped, cooked (455 g)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk (240 mL)
  • 28 slices bacon, slices
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
  3. In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
  4. In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
  5. Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
  6. Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.
  7. Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
  8. Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
  9. Broil on high for 3-5 minutes or until the glaze has caramelized.
  10. Enjoy!

Watch the recipe video here:

Bacon-Wrapped Mashed Potato-Stuffed Meatloaf

The ULTIMATE meatloaf ?!!!!FULL RECIPE: https://tasty.co/recipe/bacon-wrapped-mashed-potato-stuffed-meatloafDo you want to shop our kitchen essentials? CLICK HERE: http://bit.ly/2mbUyva – We may make some $$ if you buy!

Posted by Tasty on Saturday, January 6, 2018

Dessert

Chocolate Braided Swirl Bread (Babka)

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Chocolate Braided Swirl Bread (Babka)
Chocolate Braided Swirl Bread (Babka)
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
DOUGH
  • 4 cups flour (500 g)
  • 2 ¼ teaspoons yeast
  • 1 cup whole milk, warm to the touch (240 mL)
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla
  • ¼ cup sugar (50 g)
  • ¼ cup honey (85 g)
  • 1 egg
  • 2 egg yolks
  • 10 tablespoons butter, softened
CHOCOLATE SAUCE
  • 12 oz bittersweet chocolate (340 g)
  • ¾ cup butter (170 g)
  • ½ cup sugar (100 g)
  • ¼ cup cocoa powder (30 g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons espresso powder
  • ½ cup turbinado sugar (100 g)
  • 1 egg wash
Instructions
  1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  3. Add in the milk and yeast mixture and whisk until fully incorporated.
  4. Gradually add in the flour and mix until fully incorporated.
  5. Gradually add in the butter and mix until fully incorporated.
  6. Cover with a towel and let rest for 30 minutes.
  7. Bring out the dough onto floured work surface and knead until smooth.
  8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  9. Preheat oven to 375˚F (190˚C).
  10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  12. Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
  16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  19. Follow this method around the dough clockwise.
  20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  21. Tuck in the excess pieces of dough under the bread.
  22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  23. Bake for 35-45 minutes, until lightly browned and cooked through.
  24. Enjoy!

Watch the recipe video here:

Chocolate Braided Swirl Bread "Babka"

Just look at that swirl ?…FULL RECIPE: https://tasty.co/recipe/chocolate-braided-swirl-bread-babkaYou have a kitchen, right? Well, we have the essentials! Shop all the must-have goods here: http://bit.ly/2FmQQHB – (BTW, we may make some $$ if you buy!)

Posted by Tasty on Tuesday, January 9, 2018

Main dish

Hearty Roasted Veggie Salad

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Hearty Roasted Veggie Salad
Hearty Roasted Veggie Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 beets
  • 1 cup olive oil, divided (240 mL)
  • 1 ½ teaspoons salt, divided
  • 1 red onion, cut into wedges
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled, chopped
  • 1 sweet potato, peeled, chopped
  • ¾ teaspoon pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • 3 tablespoons fresh parsley, chopped
  • 6 cups mixed greens (600 g)
  • 1 cup walnuts, chopped (100 g)
  • ½ cup crumbled feta cheese (55 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  3. On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
  4. Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
  5. Create 3 circular spaces for the beets. Place the 3 beets on the pan.
  6. Bake for 1 hour until with vegetables begin to crisp and caramelize.
  7. In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice,
  8. Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  9. Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  10. Serve with walnuts and feta.
  11. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedtasty/videos/2209169669335670/

Salads

Honey Mustard Chicken Salad

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Honey Mustard Chicken Salad
This honey mustard chicken salad is perfect for an easy summer lunch ???
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ⅓ cup honey (115 g)
  • ¼ cup dijon mustard (65 g)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken thighs
  • ¼ cup bacon, chopped (60 g)
  • 4 cups romaine lettuce, chopped (300 g)
  • 1 cup cherry tomatoes, halved (200 g)
  • ¼ red onion, sliced
  • 1 avocado, pitted and sliced
Instructions
  1. In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
  2. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
  3. Flip the chicken thighs over, fully covering them in the marinade.
  4. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
  5. Heat a large skillet over medium heat, and place the chicken thighs in the pan.
  6. Cook for five minutes on each side, or until the chicken is cooked through.
  7. Remove the chicken and set aside.
  8. Wipe the pan clean and place back on the heat.
  9. Add the chopped bacon to the pan and cook until crispy, about ten minutes.
  10. Transfer the bacon to a paper towel-lined plate to drain.
  11. Add three tablespoons of water to the reserved marinade and stir to combine.
  12. Slice the chicken into strips.
  13. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
  14. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken Salad

This honey mustard chicken salad is perfect for an easy summer lunch ???FULL RECIPE: https://tasty.co/recipe/honey-mustard-chicken-saladShop our exclusive kitchenware collection HERE: https://bzfd.it/2JFi6mz – We may make some $$ if you buy!

Posted by Tasty on Tuesday, June 12, 2018

Main dish

Berry-Stuffed French Toast For Two

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Berry-Stuffed French Toast For Two
Berry-Stuffed French Toast For Two
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
FILLING
  • 1 cup raspberry (125 g)
  • 1 cup blackberry (125 g)
  • 2 tablespoons maple syrup, divided
  • 1 tablespoon black raspberry liqueur
  • 4 oz cream cheese, softened (115 g)
FRENCH TOAST
  • 4 slices brioche bread
  • ½ cup whole milk (120 mL)
  • 1 large egg, beaten
  • 2 tablespoons black raspberry liqueur
  • ½ teaspoon salt
  • 2 tablespoons butter
WHIPPED CREAM
  • ½ cup heavy cream (120 mL)
  • 1 tablespoon maple syrup
Instructions
  1. Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
  2. In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
  3. Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
  4. In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
  5. Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
  6. In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
  7. Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
  8. Enjoy!

Watch the recipe video here:

Berry-Stuffed French Toast for Two

This berry-stuffed French toast is the ultimate sweet breakfast! ??FULL RECIPE: https://tasty.co/recipe/berry-stuffed-french-toast-for-two

Posted by Tasty on Friday, June 15, 2018

Main dish

Grilled Cheese Sloppy Joe Cups

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Grilled Cheese Sloppy Joe Cups
Grilled Cheese Sloppy Joe Cups recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 nonstick cooking spray
  • 1 tablespoon vegetable oil
  • ½ large white onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef (455 g)
  • 1 teaspoon mustard powder
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 8 oz tomato sauce, 1 can (225 g)
  • 2 teaspoons worcestershire sauce
  • ¼ cup ketchup (55 g)
  • 8 slices white bread
  • 2 teaspoons butter, melted
  • ¾ cup shredded cheddar cheese, divided (75 g)
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a 6-cup muffin tin with nonstick spray.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and sauté for 4-5 minutes, until the onion is translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Drain any excess fat.
  4. Add the mustard powder, pepper, and salt. Stir to combine, then add the tomato sauce, and cook for 5 minutes until liquid is cooked down.
  5. Add the Worcestershire sauce and ketchup and cook for 10 minutes, until most of the liquid has evaporated. Remove the pan from the heat.
  6. Slice the crusts off the bread. Quarter 2 of the slices to make small squares, leaving the remaining 6 slices whole.
  7. Press the whole slices of bread into the cups of the greased muffin tin, and brush with melted butter. Add 1 tablespoon of shredded cheddar cheese to each cup, and top with a quartered piece of bread. Brush the bread with melted butter.
  8. Bake for 10 minutes, until the cheese melted.
  9. Scoop 2 tablespoons of sloppy joe mixture into each cup, and top with another tablespoon of cheddar.
  10. Bake for another 5 minutes, until the cheese is melted and the cups are firm.
  11. Garnish with parsley and serve immediately.
  12. Enjoy!

Watch the recipe video here:

We've made it easier to eat sloppy joes. You're welcome.Full Recipe: https://tasty.co/recipe/grilled-cheese-sloppy-joe-cups

Posted by Tasty on Monday, November 19, 2018

Main dish

DR PEPPER CHILI CHEESE DOG EGG ROLLS

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DR PEPPER CHILI CHEESE DOG EGG ROLLS
All your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dr Pepper Chili
  • olive oil
  • 1 lb ground beef
  • 1 teaspoon chipotle powder
  • ½ tsp cumin
  • ½ tsp oregano
  • 1 tsp chili powder
  • Salt
  • Black pepper
  • ½ small yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup Dr Pepper
  • 1 cup chicken stock
  • 1 (14-oz) can crushed tomatoes
To assemble
  • Egg roll wrappers
  • 1 package hot dogs
  • 10 slices cheddar cheese
  • 3 quarts vegetable oil, for frying
  • 2–3 tablespoons water, in small bowl
Instructions
  1. To prepare the chili, heat 1 tablespoon oil in a medium pot over medium heat. Add ground beef, breaking up the meat as it browns. Season with chipotle powder, cumin, oregano, chili powder, salt, and pepper. Once meat is browned and almost cooked through, remove from pot and set aside.
  2. Add a teaspoon more oil to pot and lower heat to medium-low. Add onions. Cook until soft and translucent, about 5 minutes. Add garlic. Cook until fragrant, about 30 seconds, then stir with the surrounding onions.
  3. Deglaze the pan by adding Dr Pepper and stir. Scrape up the browned bits on the bottom of the pan. Put heat on medium, bringing the mixture to a simmer. Add browned meat, crushed tomatoes, and chicken stock, then return to a simmer.
  4. Simmer mixture for 10–15 minutes, and season with salt and pepper. Chili should be thick, with most of the liquid evaporated.
  5. Place one sheet of egg-roll wrapper on a diagonal axis, so that the points are facing north, south, east, and west. On the bottom third of the wrapper, spread a tablespoon of chili into a thin layer like a rectangle. Do not spread all the way to the edges. Place one slice of cheese over the chili.
  6. Lay a hot dog across the bottom of the cheese slice. Begin to gently roll the wrapper up over the hot dog from the bottom, tucking the sides in once halfway rolled. Spread a few drops of water on the edges of the top half of the wrapper with your fingertips. This will help seal the roll. Gently press the edges to seal. Repeat with remaining hot dogs.
  7. Line a baking sheet with paper towels or parchment paper, and set a rack on top of it.
  8. Fry a few egg rolls at a time in 350℉ oil, making sure not to overcrowd the pot. Fry each batch for 3–5 minutes, until golden brown, then place on rack to cool. Repeat with remaining egg rolls.

Watch the recipe video here:

Dr Pepper Chili Cheese Dog Egg RollsAll your fan-favorite finger foods are rolled up into this unbeatable game-day dish, brought to you by Dr Pepper.

Posted by Tasty on Tuesday, November 20, 2018