Hands-On Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 8
2 cups gluten-free pancake and baking mix
1 cup boiling water
4 gluten-free hot dogs, cut in half crosswise
1 cup shredded Cheddar cheese
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, stir pancake and baking mix with boiling water until you have a soft dough. Divide dough into 8 equal pieces. Roll or pat dough out into 4" x 4" squares. Place a hot dog half and a tablespoon of cheese in the middle of each square and roll dough around hot dog. Pinch end of dough to secure. Place wrapped hot dogs on baking sheet.
3. Bake for 10–15 minutes or until golden-brown, the cheese is melted, and the hot dogs are sizzling.
Per Serving: Calories: 208 | Fat: 9 g | Saturated fat: 4 g | Cholesterol: 15 mg | Sodium: 350 mg | Total carbohydrates: 25 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 7 g