A common problem in the summer is that after a BBQ, you may have lots of random leftover food that doesn’t really go along with other things, like you may have leftover hot dogs buns but no hot dogs (since the hot dog count never matches the bun count.) I have found that instead of trying to freeze the hot dog buns for the next time you have hot dogs, just reuse the buns for a whole other type of meal. Hot dog buns are basically rolls cut in half, which happen to make a great canvas to create some garlic bread. I made these to accompany a pasta dish I made the other night and I can’t tell you how great of an idea it was, not only was it quicker and less messy since there was no slicing involved, but they turned out super tasty.
Ingredients:
hot dog buns
butter, room temperature
garlic salt
garlic powder
fresh minced garlic
Directions:
- Preheat oven to 400 degrees F.
- Take your hot dog buns and break them apart to make two slices out of each one.
- Use a butter knife to spread butter on the inside top of each slice of hot dog bun, repeat until all buns are buttered. Line them all up next to each other on a cookie sheet so that there are no cracks, then sprinkle the tops with garlic salt, garlic powder, and minced garlic. Make sure the seasonings are evenly spread out on the buns.
- Stick the cookie sheet in the oven and bake for 7-10 minutes. During the last 2-3 minutes, turn the oven to broiler on so that the tops get toasted. Remove from oven when tops are browned but not burnt. Enjoy!
