Franks and blanks are a timeless treat that remind us of carefree days at fairs. We love how they turn humble hot dogs into playful bites wrapped in pillowy dough.
They’re perfect for game days or quick gatherings and they’re always a hit with kids. We’ll show how to make them crisp golden and crowd-pleasing with just a few pantry staples.
Franks And Blanks Recipe
Ingredients
- 8 hot dog franks
- 1 tube of refrigerated crescent dough
- 2 tablespoons of butter (melted)
- 1 teaspoon of garlic powder
- 1 teaspoon of dried parsley
Cooking Details
| Temperature | Bake Time | Servings |
|---|---|---|
| 375°F | 12 minutes | 8 |
Steps
- Preheat our oven to 375°F.
- Unroll the refrigerated crescent dough on a clean surface.
- Separate the dough into eight triangles.
- Place one hot dog frank on the wide end of each triangle.
- Roll each frank toward the narrow tip of the triangle.
- Arrange the rolled franks on a baking sheet lined with parchment paper.
- Brush the tops with melted butter then sprinkle garlic powder and dried parsley.
- Bake for 12 minutes or until the dough turns golden brown.
Ingredients
We rely on a short list of items to make these Franks And Blanks pop with flavor. Each ingredient adds a distinct touch to create a playful yet satisfying bite.
- 8 hot dog franks (patted dry)
- 1 tube of refrigerated crescent dough
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Optional Add-Ins
We like to customize these bites with extra flavors. Some of our favorites include:
- Slices of cheddar cheese
- Crispy bacon bits
- Spicy jalapeños
- Sweet caramelized onions
Different Types Of Dough
We often try alternate dough varieties. Puff pastry produces a flaky texture that rises slightly. Biscuit dough gives a denser crumb for a hearty bite. Pizza dough brings a chewy texture with a bit more stretch. Each choice pairs well with our savory franks for a playful twist on the classic version.
Equipment And Tools
We rely on a handful of utensils to ensure our Franks And Blanks maintain a soft interior with a crisp golden exterior. Each item supports a smooth process and helps us achieve consistent results.
Essential Utensils
- A baking sheet provides ample space for each wrapped frank and promotes even browning
- A pastry brush helps us apply melted butter or egg wash for a glossy finish
- Parchment paper or a silicone baking mat prevents sticking and speeds up cleanup
- A sharp knife or pizza cutter produces uniform dough strips
- Tongs offer a secure grip when transferring franks without tearing the dough
| Tool | Recommended Size |
|---|---|
| Baking sheet | 12 x 17 inches or larger |
| Pastry brush | Small brush with soft bristles |
| Knife | Sharp enough for effortless slicing |
| Tongs | 9-inch grip for easy maneuverability |
Directions
We transform franks and blanks into crisp bites using simple steps. Follow these directions to ensure a golden brown finish every time.
Prep
We gather all our ingredients and utensils. We wash our hands and set the oven to 375°F. We line our baking sheet with parchment paper or use a silicone baking mat. We slice each frank in half if we need smaller pieces. We keep melted butter, garlic powder, and dried parsley nearby.
Assemble
We roll the refrigerated crescent dough onto a clean surface. We use a sharp knife or pizza cutter to divide the dough into strips. We place one piece of frank at the edge of each strip. We roll the dough around the frank until it is completely wrapped. We pinch the seam gently so it stays closed. We brush the outside with melted butter for extra flavor.
Bake
We arrange our wrapped franks on the lined baking sheet with a small space between each piece. We use the table below for an easy overview of time and temperature:
| Temperature | Baking Time |
|---|---|
| 375°F | 12 minutes |
We bake until the dough turns golden brown. We remove the tray from the oven and let the franks and blanks rest for a short moment. We serve them warm with our favorite dipping sauce.
Serving Suggestions
We love to offer our franks and blanks in a fun buffet style so everyone can pick their own sides and sauces. We set them on a large platter lined with parchment paper for easy cleanup. We place small bowls of dipping sauces nearby to keep everything neat.
We often include these side items to make the meal feel festive and well-rounded:
- Fresh vegetable sticks such as carrot, celery, and bell pepper slices
- A crisp green salad for extra texture
- Chips or pretzels for a salty crunch
We pair our franks and blanks with a variety of dipping sauces. We usually serve about 1 tablespoon of dip per frank to maintain generous flavor:
| Dipping Sauce | Suggested Amount Per Frank | Flavor Profile |
|---|---|---|
| Ketchup | 1 tablespoon | Tangy and sweet |
| Mustard | 1 tablespoon | Sharp and zesty |
| Honey Mustard | 1 tablespoon | Sweet and tangy |
| Ranch | 1 tablespoon | Creamy and herby |
We like to garnish with chopped green onions or a sprinkle of poppy seeds for some visual flair. When we want a heartier spread we add sides like mac and cheese or mashed potatoes for extra comfort. We also keep napkins nearby since these buttery bites can get a little messy.
Conclusion
We love how these versatile snacks evoke precious childhood memories and bring everyone together for a fun-filled meal
This recipe shows us that with a few simple ingredients and minimal effort we can create a crowd pleasing treat
The comforting taste and delightful texture make these franks and blanks a timeless favorite at any gathering
Frequently Asked Questions
What are franks and blanks?
Franks and blanks are hot dog franks wrapped in a simple dough, then baked until golden and crispy. This snack is often called “pigs in a blanket” and is enjoyed at parties, game days, or casual gatherings. They’re easy to make and loved by both kids and adults.
How do I prepare franks and blanks?
Preheat your oven to 375°F, roll out refrigerated crescent dough, cut strips, and wrap each hot dog frank. Brush them with melted butter and bake for about 12 minutes until lightly browned. Let them rest briefly before serving warm with your favorite dipping sauces.
What add-ins can I use for extra flavor?
You can enhance franks and blanks with shredded cheddar cheese, crispy bacon bits, sliced jalapeños, or caramelized onions. Feel free to get creative with toppings like poppy seeds or chopped green onions for a fun twist. Add only a few extras to avoid overstuffing each roll.
Which dough options work best?
Refrigerated crescent dough is classic, but you can switch things up with puff pastry for a flaky finish, biscuit dough for a denser bite, or pizza dough for a chewy texture. Each choice provides a unique taste and look.
What essential equipment do I need?
Use a baking sheet for even browning, a pastry brush for brushing butter or egg wash, parchment paper or a silicone baking mat to prevent sticking, and a sharp knife or pizza cutter to cut dough into strips. Tongs help handle hot franks without burning your fingers.
How can I serve franks and blanks?
Present them on a platter or set up a buffet style. Pair them with fresh veggie sticks, a crisp green salad, and crunchy sides like chips or pretzels. Provide sauces for dipping and garnish with extras like chopped herbs to make them look even more appealing.
Which dipping sauces go well with franks and blanks?
Common favorites include ketchup, mustard, honey mustard, and ranch. Aim for about a tablespoon of sauce per frank. Feel free to get playful and offer spicy or sweet sauces like sriracha mayo or barbecue sauce to suit different tastes.
What sides work best for a heartier meal?
If you want a more filling experience, consider adding comfort foods like mac and cheese or mashed potatoes alongside your franks and blanks. These warm, savory additions complement the buttery dough and make your meal extra satisfying. Don’t forget plenty of napkins!