Ingredients
1
can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
10
cocktail-size hot dogs
1/3
cup chili without beans
1/4
cup finely chopped onion (1/2 medium)
1/4
cup shredded Cheddar cheese (1 oz)
1
egg
1
tablespoon prepared yellow mustard
Preparation
Heat oven to 400°F. Separate dough into 10 biscuits; press or roll each into 4-inch round. Place hot dog in center of each biscuit round. Top each with about 1 teaspoon each of chili, onion and cheese.
Bring sides of dough up to center, forming half circles that stand up. Brush edges of dough with water; pinch edges tightly to seal (as dough bakes, edges will open forming a boat shape). Place on ungreased cookie sheet.
In small bowl with fork, beat egg; stir in mustard. Brush mixture over top and sides of each filled biscuit.
Bake 9 to 13 minutes or until light golden brown. Remove from cookie sheet; serve warm or cool.
