Mini Crescent HotDog Rolls

Ingredients

• 1 can Pillsbury® Refrigerated Crescent Dinner Rolls
• 24 cocktail-sized hot dogs*

Directions

• Heat oven to 375 degrees F.
• Unroll a can of the dough; separate into 16 triangles; cut each triangle lengthwise into 3 narrow triangles.
• Place hotdogs/sausage on shortest side of each triangle.
• Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
• Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking.
• Remove immediately from cookie sheet; serve warm.

Note:

* This recipe I used chicken hot dogs and cut into cocktail-size.

Cabbage Vada/Vadai

Ingredients 1 1/2 cup Cabbage, grated 1 1/2 cup Bengal gram/Gram dal 1 tsp Fennel seeds 2 tsp Ginger Garlic Paste 2 Green chilies, chopped 1 twig Curry leaves 2 tsp Salt or to taste Oil for deep frying

Method Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside for later use; grind the rest, coarsely without adding water. Mix all other ingredients(grated cabbage,green chilies,fennel seeds,ginger garlic paste,curry leaves), including whole dal. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with coconut chutney/ketchup.

Note If you like onion, add 1/2 cup chopped onion. Alternate urad dal instead of gram dal to make cabbage urad vada/vadai.