Mini Franks With Smoky Ketchup And Maple Mustard Appetizers Recipes

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Mini Franks With Smoky Ketchup And Maple Mustard


  • Two 12-ounce pkgs. refrigerated biscuits
  • 1c dijon mustard
  • 2 Tbs pure maple syrup
  • 1 chipolte chile in adobo sauce,2 tsp sauce reserved
  • 1c ketchup
  • one 12-ounce pkg. mini cocktail franks

  • Method:

  • Preheat the oven to 375. Sseperate biscuits and cut each in half. Pull each half into oblong shape to resemble a hot dog bun. Place the dough on 2 baking sheets lined with parchment and bake till golden brown,about 15 mins. Cool,then split in half lengthwise,being careful not to slice all the way through.
  • While rolls bake,in small bowl,combine the mustard and maple syrup. In food processor,puree chipolte chile with reserved adobo sauce and ketchup;spoon into another bowl.
  • In a microwave,heat the cocktail franks;place one on each bun. Serve with the 2 dipping sauces.

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