Frankfurters in Crust

This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section.

Frankfurters in Crust

8-ounce package refrigerated quick crescent rolls


1/3 cup mustard-pickle relish


6 frankfurters


2 tablespoon evaporated milk


1 tablespoon sesame seeds

Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.

Recipe card: 1973 Curtin Publication, Inc.

5 comments:

Dana said...

another award winning hot dog recipe!! YIKES AGAIN!

Lidian said...

Usually I think that the word crust is quite toasty and appealing. Not so much here though. Another great find!

T.W. Barritt at Culinary Types said...

I think I've died and gone to heaven ...

Kathy said...

Who knew there were so many creative ways to serve hot dogs?

~~ATTIC CLUTTER~~ said...

I have an Award for you Rochelle(:) hugs Patty