Baby Ballpark Dogs

Ingredients

• 0.3 cup butter 
• 12 oz cocktail franks mini
• 4 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon mustard in a bottle yellow
• 0.3 cup relish 
• 0.5 cup cheddar cheese shredded finely

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• wooden spoon
• stand mixer
• ziploc bags

Directions

1. Preheat oven to 40
2. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.
3. In a medium saucepan, melt butter over high heat, then add 1 cup water and bring to a boil.
4. Add flour and cook, stirring vigorously with a wooden spoon, until a ball forms. Continue to cook until a film begins to form on bottom of pan, about 1 minute.
5. Transfer dough to a bowl of a stand mixer fitted with a paddle attachment. On low speed, add eggs 1 at a time, incorporating each before adding the next.
6. Spoon dough into a large resealable plastic bag.
7. Cut a corner of the bag to make a 1/2-in. opening. Gather bag above dough, twist, and push dough to opening. On the lined baking sheets, for each mini dog, pipe dough slightly apart into 2 parallel lines, about 2 in. long (the dough lines should be the same length as a mini frank and almost as thick). Then pipe a small amount of dough in center of both lines to create an H.
8. Place a frank between the 2 long dough lines, pressing down slightly. Repeat with remaining dough and franks, spacing about 2 in. apart.
9. Bake until puffed and golden brown, 15 to 20 minutes.
10. Cool hot dogs until slightly warm, then squeeze a small ribbon of mustard onto length of each dog, top with a sprinkle of cheese, and spoon about 1/4 tsp. relish onto center.
11. Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.