Hot Dog Muffins

• 1 (11 ounce) can refrigerated breadstick dough (Pillsbury)
• 6 tablespoons yellow mustard
• 6 tablespoons sauerkraut
• 1 red onion, thinly sliced
• 2 tablespoons butter
• 2 hot dogs, sliced into small pieces
• flour, for dusting
• poppy seeds (optional) or sesame seeds (optional)

1. Spray muffin pan with cooking spray.
2. Saute onion slices in butter, set aside.
3. Open breadsticks; you will use 2 breadsticks per muffin.
4. Roll 2 breadsticks into a ball and then roll out flat (you may need flour to keep it from sticking).
5. Pull and stretch the dough into a circle and press into and up the sides of the muffin pan.
6. Fill first with 1 tablespoons yellow mustard.
7. Then add hot dog pieces, about 4-6 small slices.
8. Then add 1 tablespoons sauerkraut and top with about 1 tablespoons of the onions.
9. Repeat until you've made all 6 muffins.
10. Sprinkle lightly with poppy seeds or sesame seeds, if desired.
11. Bake at 375F for 10-12 minutes.

breadstick, yellow mustard, sauerkraut, red onion, butter, hot dogs, flour, poppy seeds

Taken from www.food.com/recipe/hot-dog-muffins-316181 (may not work)