Rhodes Dinner Rolls, thawed but still cold hot dogs sliced cheese black beans olives
Combine two rolls and flatten into a 7 x 5-inch
rectangle. Place on a sprayed baking sheet. Place a hot dog on the dough
and roll the dough around the hot dog leaving excess dough on one end
to make the head. Pinch a small tail on the other end of the dog. Pinch
the dough together behind the head to form the neck. Cut another roll
into three pieces. The first piece is slightly larger than ½ of the
roll. The other two pieces are half of what is left. Roll the larger
piece into a 6-inch rope that is very thin in the center. Lay the rope
over the pinched neck and flatten the ends to make the ears. Roll the
other two pieces into 4-inch ropes that are thin in the center but have
small balls on the ends. Place these under the dog to make the feet.
Repeat steps to make as many dogs as desired. Bake at 350°F 15-20
minutes or until golden brown. Use cheese, black beans and olives for
eyes and nose.