Lunch: Mini Mac & Cheese Dogs Recipe

Ingredients

1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
1/2 cup panko (Japanese) bread crumbs
2 tablespoons chopped onion
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
12 bun-length beef hot dogs
1 package (7-1/4 ounces) macaroni and cheese dinner mix

Instructions

Let dough stand at room temperature 15-20 minutes or until soft enough to shape. Cut each roll in half; shape each half into a 3-in.-long mini hot dog bun. Place 2 in. apart on greased baking sheets.
Cover with greased plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350 °.
Bake buns 12-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.
In a 15x10x1-in. baking pan, toss bread crumbs with onion, oil, salt and pepper. Bake at 350 ° for 5-7 minutes or until golden brown, stirring once.
Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.

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