Mini hot dogs create a dreidel shape to celebrate Hanukkah in this fun appetizer. Fluffy homemade challah dough forms mini hot dog buns wrapped around cocktail franks. It’s a festive appetizer that can be adapted to fit any holiday shape. Use the homemade dough recipe included or store bought crescent roll dough to save time.
Meat filling wrapped in dough is a delicious appetizer combination, like in Arayes, Kreplach, or these fun mini hot dogs. Finger foods are always a hit at parties and with kids. I love that you can form these hot dogs into any shape to celebrate. For more pastry appetizers check out Mini Pizza Hamantaschen or Spinach and Feta Bourekas. See 7 Fun Hanukah Appetizers for some more ideas!
Why You'll Love This Recipe
- Can be made with homemade challah dough (recipe included) or save time by using store bought crescent roll dough.
- Create a dreidel to celebrate Hanukkah, or put into other shapes to celebrate other holidays (hearts for Valentine’s day, football for game day).
- Serve for a fun kid friendly dinner, appetizer, or snack.
Dana’s note: Teenie weenies are often served as passed appetizers at American bar and bat mitzvahs and Jewish weddings. They are one of my favorite appetizers. I have been known to chase them down at parties. When I see these at an event, I know that the hosts are my kind of food people. These make me happy because they are a nostalgic dish from childhood.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
- Active dry yeast - Available in individual packets or a larger bag. Make sure to let the yeast sit in hot water for about 10 minutes to activate. If there is no bubbling after 10 minutes, the yeast is bad.
- All purpose flour - To properly measure flour, stir the flour, spoon it into the measuring cup, then level off the top. Can also use a kitchen scale to measure out 600 grams.
- Mini hot dogs - Also called cocktail frankfurts or cocktail wieners. Each brand has a different amount so check the packaging. This recipe requires about 72 hot dogs, which is usually 2 to 3 packs. If needed, can also cut up regular hot dogs into smaller pieces.
- Dipping sauce - Optional, but I like to add a little dijon mustard inside the wrapped hot dog as well as serve some on the side for dipping. Can also serve with ketchup.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
Step 1: Activate
Add yeast and sugar to a large bowl with warm water. Let sit for about 10 minutes until foamy.
Step 2: Mix
Add flour, salt, oil, and eggs to the yeast mixture. Mix with a spoon until a dough begins to form.
Step 3: Knead
Knead the dough on a lightly floured surface for about 8-10 minutes until it is mostly smooth.
Step 4: Rise
Allow the dough to rise in a greased bowl for about 1 hour until it has doubled in size.
Step 5: Roll
Divide the dough into 6 portions, and roll out each into a 12 inch by 3 inch rectangle.
Step 6: Cut
Cut the dough into 12 smaller squares.
Step 7: Wrap
Add mustard to the dough and wrap a mini hot dog up in each dough square.
Step 8: Diagram
This diagram shows the approximate measurements for arranging the hot dogs into a dreidel shape.
Step 9: Foil
Create a dreidel shape using aluminum foil on a cookie sheet.
Step 10: Bake
Arrange the hot dogs into the preferred shape, and bake until golden brown!
Serve mini hot dogs with a side of ketchup and mustard.
Prepare the dough a day in advance. Make dough up to the rise step. Let the dough rise, then put it in the refrigerator overnight. Remove the dough from the refrigerator so it can rise again for about 30 minutes before rolling it out.
This whole hot dog appetizer can also be prepared ahead. Arrange the hot dog dreidel on a baking sheet, then cover with foil and place in the refrigerator overnight. When ready to bake the next day, remove the foil, allow to re-rise for 30 minutes and proceed with brushing with the egg wash and baking.
Storage and Reheating
How to store: Be sure the hot dogs have completely cooled. Cover the cooled pan tightly with plastic wrap and then aluminum foil and place in the refrigerator for up to 3 days.
How to freeze: Wrap the pan in plastic wrap, then foil, and freeze for up to 3 months. To defrost, place the entire wrapped pan in the refrigerator overnight.
How to reheat: Uncover hot dogs completely and reheat in a 350°F (175°C) oven for 10-15 minutes.
What to Serve With This Hanukkah Appetizer
Frequently Asked Questions
Can I make a smaller version of this?
Yes, half this recipe to make smaller dreidels or other shapes.
Can I use an electric stand mixer to make the dough?
Yes. Start with the paddle attachment and use that up until the dough begins to form. Then, switch to a dough hook to knead the dough for about 5-7 minutes on medium speed.
Can I use large hot dogs instead?
Yes, you can use larger hot dogs and cut them into 4 smaller pieces each.
Mini Hot Dog Dreidel Appetizer Recipe
- 1 ½ cups warm water
- 1 tablespoon active dry yeast
- ¼ cup granulated sugar
- 4 ½ cups 600 grams all purpose flour, stir, spoon, and level, plus extra for dusting
- 1 teaspoon fine sea salt
- ¼ cup neutral oil such as grapeseed or avocado oil
- 2 large eggs lightly beaten
- 72 mini hot dogs approx 2-3 packs; each brand has a varying amount
- ¼ cup dijon mustard optional
- 1 large egg mixed with 1 tablespoon water for egg wash
Make the dough
- To a large bowl of warm water, add the yeast and sugar. Mix with a spoon to combine and allow to sit for 10 minutes or until foamy.
- To the yeast mixture, add the flour, salt, oil, and eggs, mixing with a spoon until a dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding a few sprinkles of extra flour as needed so the dough isn’t sticky. The dough will become a cohesive ball that is the slightest bit tacky and is mostly smooth.
- Place the kneaded dough into a large light-oiled bowl and cover with a towel or plastic wrap and allow to rise for 1 hour, until doubled in size.
Prep while the dough rises
- Line a half sheet pan with parchment paper. Optionally, to help create a dreidel shape, take two large pieces of aluminum foil and fold each several times until they form two long rectangles. Take each piece of foil and place it onto the parchment and neatly shape it into the outline of a dreidel. This will be the dreidel “pan” for your hot dogs. See photo diagram for some guidance as to how to shape the dreidel “pan.”
- Optional: cut the very bottoms off each mini hot dog so it has a flat surface to stand on when in the pan later. Set aside.
Roll the dough and assemble
- Divide the dough into 6 equal portions. Place 5 of the portions back into the bowl and cover with the towel to prevent drying, and take the remaining piece of dough, and shape into a rough rectangle with your hands.
- Roll the rectangular piece of dough into about a 12 x 3 inch (30 x 8 cm) rectangle on a floured surface. Cut into a 12 mini-rectangle grid. Spread ⅛ teaspoon of mustard (optional) onto each piece of dough. Place a mini hot dog onto a piece of mustard-lined dough, making sure the top of the hot dog is peaking out over the dough by ¼ -½ inch (0.6 cm x 1.25 cm) and the bottom of the dough should align with the bottom of the hot dog. Roll the piece of dough around the hot dog, and pinch to secure the seam. Place the hot dog into the prepared dreidel “pan”. Repeat with more hot dogs.
- Repeat previous step with each of the remaining portions of dough until you have 72 mini wrapped hot dogs situated in a dreidel shape.
- Loosely cover the hot dog dreidel pan with a towel, and allow to rise for 15 minutes while the oven preheats to 350°F.
- Brush the hot dog dreidel dough with egg wash.
- Bake the hot dog dreidel for 30-40 minutes, or until the edge and center wrapped hot dog dough is a beautiful golden brown color, and no longer looks pale and raw.
- Allow to cool for 10 minutes before serving & breaking apart to eat.
- Save time by using store bought crescent roll dough. Unroll the dough, lightly patch up perforations with your fingers, and then cut rectangles to size to fit around mini hot dogs.
- Warm water for the dough: Microwaving tap water for 25 seconds should make it perfectly warm without being too hot. Water should be about 105° to 115°F when measured with a food thermometer. The warm water stimulates the yeast growth, whereas hot water kills the yeast process.
- How to store: Be sure the hot dogs have completely cooled. Cover the cooled pan tightly with plastic wrap and then aluminum foil and place in the refrigerator for up to 3 days.
- How to freeze: Wrap the pan in plastic wrap, then foil, and freeze for up to 3 months. To defrost, place the entire wrapped pan in the fridge overnight.
- How to reheat: Uncover hot dogs completely, and reheat in a 350°F (175°C) oven for 10-15 minutes.
- Make ahead: Prepare the dough a day in advance. Make dough up to the rise step. Let the dough rise, then put it in the refrigerator overnight. Remove the dough from the refrigerator so it can rise again for about 30 minutes before rolling it out. This whole hot dog appetizer can also be prepared ahead. Arrange the hot dog dreidel on a baking sheet, then cover with foil, and place in the refrigerator overnight. When ready to bake the next day, remove the foil, allow to re-rise for 30 minutes and proceed with brushing with the egg wash and baking.