4
thin strips roasted red bell peppers (from a jar)
1
teaspoon poppy seed
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Steps
1
Heat oven to 375°F. Separate dough into 4 rectangles. Firmly press perforations to seal. Cut 2 of the rectangles in half crosswise to make 4 smaller rectangles. Wrap 1 rectangle around each hot dog. Pinch dough to seal. Place seam side down on ungreased cookie sheet for dog bodies.
2
Cut remaining 2 rectangles in half crosswise to make 4 smaller rectangles. Cut each smaller rectangle lengthwise into 6 strips to make total of 24 strips.
3
Fold 16 of the strips in half crosswise. Shape to make paws. Attach 4 paws to each dog body as shown; firmly press to adhere. Shape 4 of the remaining strips to make tail for each dog. Attach to rear of each dog body. Use remaining 4 strips for ears. Place on top of dog, close to the front of dog body as shown. Firmly press to adhere.
4
Place 1 red pepper strip directly behind ears on each to make collar. Press poppy seed on dough to make spots.
5
Bake 10 to 12 minutes or until golden brown; cool 5 minutes before removing from cookie sheet. Serve warm.
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Use dried Italian herbs in place of the poppy seeds to make spots.
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