While I was making my Keto Hotdog rolls, The Lady asked where her corndogs were. Ooops. Minor communication breakdown!! HOBBIT THINK QUICK!
“Oh, I’m working on it, honey…”
Jump into action, HOBBIT!!
Fortunately, I keep a ball of my Fathead Stromboli dough in the fridge just for occasions like this! Out it came. Hmmm. But how to pull off a corndog taste?
Stevia to the rescue!
Just a little added sweetness to the dough did the trick, I used 4 drops of liquid stevia, if using powder try a teaspoon first, then added to taste.
Make my Fathead Stromboli dough (I’ve added it at the end of these instructions as well because I hate searching all over the place for shit:) ). Mix in a little stevia and then roll it out. Rolled out like you would for the stromboli, it makes enough to wrap 8 hotdogs (or brauts or sausages). Lay one dog down at one end and roll it up, trim, and pinch shut. Repeat for the rest of the dogs. put on a baking sheet in the oven at 350. Turn them over at about 10 minutes and cook for another 10. Serve with cauli-tots!!
- 1.50 Cup, 2% Milk Natural Reduced Fat Shredded Mozzarella Cheese
- 4.00 tbsp(s), Almond Meal
- 3.00 tbsp(s), Coconut flour
- 1.00 Large Egg
- 4.00 tbsp(s), Butter – Salted (melted)
- 2 oz pepperoni
- 2.00 oz(s), Cheese, provolone
First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and butter. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Stir again to make sure it is good and blended.
Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others.
Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.
Place it between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked).
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!