Stuffed Hot Dog Buns

We're trying to eat all the bits and pieces in the fridge and freezer before we head out on our vacation and I found I had 3 hot dog buns and 2 veggie wieners lurking in the back of the freezer.  Now, that's fine if we only wanted one hot dog each because I could use the other bun for crumbs.  But, inevitably, when I ask Don if he wants one or two hot dogs his answer is always two.  

What to do?  How was I going to stretch two wieners into three buns?  It was then I thought of this recipe.  When the boys were young we called these "Coney Islands" but they aren't anything like a Coney Island hot dog--they aren't even real meat wieners.  But whatever they're called, they solved my dilemma of the uneven buns and wieners.  I mixed up a much reduced recipe and we were able to enjoy the Stuffed Hot Dog Buns--two for Don and one for me.☺

It must have been twenty years or more ago I came across this recipe.  Our church youth group put together a fund-raiser cookbook and one of the children, Caleb, submitted this recipe. I haven't changed the recipe much over the years except I've added the pickle relish and the garnishes to the mix.  These are baked in the oven but I'd wager a guess that they'd go well on the top rack of the barbeque--well wrapped in foil, of course.


Stuffed Hot Dog Buns
6 vegetarian wieners, cubed or sliced
1½ cups grated cheese
⅓ cup green onions, chopped
2 hard boiled eggs, chopped
2 tablespoons olives, sliced (black or green)
2 tablespoons pickle relish or chopped sweet or dill pickle
¼ cup mayonnaise
¼ cup ketchup
10-12 pre-sliced hot dog buns 

Garnish
Chopped green or mild white onions
Mustard
Ketchup
Mayonnaise
Pickles
Sliced olives
Extra grated cheese

Preheat oven to 350 degrees. Line a 9x13-inch baking pan or dish with aluminum foil, leaving a large over hang to wrap around the top of the buns. 

Mix all ingredients together (except garnishes) and pack into hot dog buns.  Place stuffed buns in a prepared 9x13-inch baking dish.  Bring the foil up over the top of the buns and seal.  Bake for 20-30 minutes or until hot through.  You may remove foil off the top the last 5 minutes to crisp the buns.  

Serve with desired garnishes, a green salad and perhaps a handful of potato chips or French fries. 
    
Makes 10-12 servings.   

 So easy to make.  Assemble everything together.  Chop, dice, grate, squirt and dollop.

Put everything in a bowl and mix well.  Now you're ready to stuff the buns.  You may prepare the mixture in the morning and refrigerate until ready to use for a meal later on in the day.

Looks like I can't count.  Do you see 3 or 4 buns?  Ha, ha, I still had enough filling for the four buns. Don had three and I had one.

 Before and after pictures.

A Delicious Meal.