12
30 minutes
1 hour, 20 minutes
Buffalo Ring Sliders
1 package frozen onion rings (13–16 oz)
1 1/2 lb ground beef (or patties)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 slices yellow American cheese
1/2 cup hot pepper sauce (divided)
8 tablespoons ranch dressing (divided)
1 12-count package potato rolls
Pigtail Puffs with Queso Dip
1 sheet frozen puff pastry
nonstick aluminum foil
1 package hot dogs (15-16 oz)
1 cup dill pickle chips (about 24)
8 oz mild cheese dip
3 tablespoons deli-style mustard
2 tablespoons hot pepper sauce
Buffalo Ring Sliders
Cooking Sequence
- Thaw puff pastry (30 minutes)
- Preheat oven and prepare pigtail puffs (20 minutes)
- Bake pigtail puffs with onion rings; complete sliders and serve (30 minutes)
Steps
- Preheat oven and bake onion rings following package instructions. Preheat grill (or grill pan).
- Divide beef and shape into 12 patties about 1/2-inch thick; season with salt and pepper (wash hands). Place patties on grill (or grill pan); cook 3-4 minutes on each side until 160°F. Halve cheese slices; top each burger with one-half cheese slice and let melt.
- Slice rolls in half, if needed. Toss onion rings with 1/4 cup hot sauce (or more if desired). Layer on each bottom-half bun: 2 teaspoons ranch dressing, even amounts onion rings, 1 beef patty, 1 teaspoon hot sauce, and top-half bun. Serve.
Pigtail Puffs with Queso Dip
Prep
Thaw puff pastry (about 30 minutes).
Steps
- Preheat oven to 400°F. Line baking sheet with foil. Cut hot dogs into thirds. Drain pickles and pat dry.
- Unfold puff pastry and lay on flat surface. Cut into 4 equal squares, then cut each into 6 strips (total 24 strips). Place 1 pickle slice and 1 hot dog piece at one end of each strip (the tips of hot dog are exposed); roll puff pastry strip around hot dog and pickle. Place pigtail puffs on baking sheet; bake 25-30 minutes or until hot dogs are hot and pastry has browned.
- Combine cheese dip, mustard, and hot sauce in microwave-safe dish; microwave on HIGH 1 1/2-2 minutes, stirring halfway through cook time, or until hot. Serve on the side for dipping.
Note: If puff pastry is sticking in step 1 or 2, dust dough with 1-2 tablespoons flour.
Apron’s Advice
- Complete your meal with Deli potato salad, fruit salad, and Bakery cookies for dessert.
- Serve the remaining onion rings alongside the queso dip.
Buffalo Ring Sliders
CALORIES (per 1/12 recipe): 430; TOTAL FAT: 24g; SAT FAT: 7g; TRANS FAT: 0.00g; CHOL: 45mg; SODIUM: 970mg; TOTAL CARB: 34g; FIBER 2g; SUGARS: 6g; PROTEIN: 16g; CALC: 10%; VIT A: 0%; VIT C: 0%; Iron: 10%
Pigtail Puffs with Queso Dip
CALORIES (per 1/12 recipe): 260, TOTAL FAT: 19g; SAT FAT: 8g; TRANS FAT: 0.50g; CHOL: 30mg; SODIUM: 880mg; TOTAL CARB: 11g; FIBER 0.00g; SUGARS 2g; PROTEIN: 8g; CALC: 6%; VIT A: 0% VIT C: 0%; IRON: 6%
Buffalo Ring Sliders
1 package frozen onion rings (13–16 oz)
1 1/2 lb ground beef (or patties)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 slices yellow American cheese
1/2 cup hot pepper sauce (divided)
8 tablespoons ranch dressing (divided)
1 12-count package potato rolls
Pigtail Puffs with Queso Dip
1 sheet frozen puff pastry
nonstick aluminum foil
1 package hot dogs (15-16 oz)
1 cup dill pickle chips (about 24)
8 oz mild cheese dip
3 tablespoons deli-style mustard
2 tablespoons hot pepper sauce
Buffalo Ring Sliders
Cooking Sequence
- Thaw puff pastry (30 minutes)
- Preheat oven and prepare pigtail puffs (20 minutes)
- Bake pigtail puffs with onion rings; complete sliders and serve (30 minutes)
Steps
- Preheat oven and bake onion rings following package instructions. Preheat grill (or grill pan).
- Divide beef and shape into 12 patties about 1/2-inch thick; season with salt and pepper (wash hands). Place patties on grill (or grill pan); cook 3-4 minutes on each side until 160°F. Halve cheese slices; top each burger with one-half cheese slice and let melt.
- Slice rolls in half, if needed. Toss onion rings with 1/4 cup hot sauce (or more if desired). Layer on each bottom-half bun: 2 teaspoons ranch dressing, even amounts onion rings, 1 beef patty, 1 teaspoon hot sauce, and top-half bun. Serve.
Pigtail Puffs with Queso Dip
Prep
Thaw puff pastry (about 30 minutes).
Steps
- Preheat oven to 400°F. Line baking sheet with foil. Cut hot dogs into thirds. Drain pickles and pat dry.
- Unfold puff pastry and lay on flat surface. Cut into 4 equal squares, then cut each into 6 strips (total 24 strips). Place 1 pickle slice and 1 hot dog piece at one end of each strip (the tips of hot dog are exposed); roll puff pastry strip around hot dog and pickle. Place pigtail puffs on baking sheet; bake 25-30 minutes or until hot dogs are hot and pastry has browned.
- Combine cheese dip, mustard, and hot sauce in microwave-safe dish; microwave on HIGH 1 1/2-2 minutes, stirring halfway through cook time, or until hot. Serve on the side for dipping.
Note: If puff pastry is sticking in step 1 or 2, dust dough with 1-2 tablespoons flour.
Apron’s Advice
- Complete your meal with Deli potato salad, fruit salad, and Bakery cookies for dessert.
- Serve the remaining onion rings alongside the queso dip.
Buffalo Ring Sliders
CALORIES (per 1/12 recipe): 430; TOTAL FAT: 24g; SAT FAT: 7g; TRANS FAT: 0.00g; CHOL: 45mg; SODIUM: 970mg; TOTAL CARB: 34g; FIBER 2g; SUGARS: 6g; PROTEIN: 16g; CALC: 10%; VIT A: 0%; VIT C: 0%; Iron: 10%
Pigtail Puffs with Queso Dip
CALORIES (per 1/12 recipe): 260, TOTAL FAT: 19g; SAT FAT: 8g; TRANS FAT: 0.50g; CHOL: 30mg; SODIUM: 880mg; TOTAL CARB: 11g; FIBER 0.00g; SUGARS 2g; PROTEIN: 8g; CALC: 6%; VIT A: 0% VIT C: 0%; IRON: 6%