Ingredients

• 1 package frozen onion rings (13–16 oz)
• 1 ½ lb ground beef
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 6 slices yellow American cheese
• 1 (12 ct) package potato rolls
• ½ cup hot pepper sauce, divided
• ½ cup ranch dressing, divided

Steps

1. Preheat oven and bake onion rings following package instructions. Preheat grill (or grill pan) on medium.
2. Shape beef into 12 (½-inch-thick) patties; season with salt and pepper (wash hands). Grill patties 3–4 minutes on each side until 160°F. Halve cheese slices; top each burger with one-half cheese slice and let melt.
3. Slice rolls in half, if needed. Toss onion rings with ¼ cup hot sauce (or more if desired). Assemble burgers in the following order: bottom bun, 2 teaspoons ranch dressing, onion rings, 1 burger patty, 1 teaspoon hot sauce, and top bun. Serve.

Ingredients

• 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

Prep

• Thaw puff pastry (about 30 minutes).

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Cut hot dogs into thirds. Drain pickles and pat dry.
2. 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.
3. Combine cheese dip, mustard, and hot sauce in microwave-safe dish; microwave on HIGH 1 ½–2 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.