The Fourth of July, also called Independence Day, is an American holiday celebrating the adoption by Congress of the Declaration of Independence—which happened (no surprise!) on July 4, 1776. The Declaration of Independence stated that the American colonies were no longer under British rule; they were now independent states.
Today we celebrate Independence Day with fireworks, parades, and barbecues, where we serve classic “American” foods such as hot dogs, burgers, and potato salad. Instead of simply grilling your dogs and slapping them on a bun this year, grab the kids and try this baking method that results in a big bite that one of our young recipe testers couldn’t have loved more, saying, “It’s like a piggy in a blanket, but Hulk-size!”
Firecracker Hot Dogs
- Vegetable oil spray
- 8 hot dogs
- 1 can biscuit dough
- 1 large egg, lightly beaten
- 1 tablespoon sesame seeds
- Small bowl
- Measuring spoons
- Rimmed baking sheet
- Parchment paper
- 8 wooden skewers
- Chef’s knife (or bench scraper)
- Pastry brush
Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Line a baking sheet with parchment paper. Spray parchment lightly with vegetable oil spray.
Carefully push 1 skewer lengthwise (the long way) through the center of each hot dog.
Use your hands to pat and stretch 1 biscuit dough round into an oval, about 8 inches long. Cut the oval in half lengthwise. Repeat stretching and cutting with 3 additional biscuit dough rounds.
Starting from the top, wrap 1 dough strip around each hot dog in a spiral, leaving gaps in the spiral as you wrap. Place on the parchment-lined baking sheet, tucking the ends of the dough strips underneath the hot dogs.
Use a pastry brush to brush the tops of the dough strips with egg. Sprinkle sesame seeds over top.
Bake until biscuit strips are golden brown, about 15 minutes. Let hot dogs cool on the baking sheet for 10 minutes.
You can make your hot dogs extra-special by making a topper for your skewers!
Pat out extra biscuit dough into 4-inch circle. Use 1 1/2- to 2-inch star cookie cutter (use similar-size cookie cutter of another shape, if desired) to cut out dough shapes.
Carefully push skewers all the way through hot dogs, leaving 1 1/2 to 2 inches of skewer sticking out at top of each hot dog.
Before brushing with egg, carefully stick 1 dough shape on end of each skewer. Continue with recipe as directed.
For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands—which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids—offers reliable recipes for cooks of all ages and skill levels. See more online at AmericasTestKitchen.com/TCA. Copyright 2021 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.