Stuffed hot dog rolls

Baking time:
8 to 10 minutes
Baking temp:
180°C (360°F).
A spicy corn and carrot stuffing in bread rolls baked with processed cheese - scrumptious and healthy hot dogs for short breaks. Cool before packing in aluminium foil to ensure they remain crisp.
Ingredients

* For the stuffing:
* 2 tsp butter
* ¼ cup finely chopped onions
* ½ tsp green chilli paste
* 1 tsp plain flour (maida)
* ½ cup milk
* ½ cup cooked sweet corn kernels (makai ke dane)
* ½ cup blanched and chopped carrots
* A pinch of sugar
* Salt and freshly ground pepper to taste
* Other ingredients :
* 4 hot dog rolls [approx. 150 mm. (6") long]
* 4 tsp butter
* 8 tbsp grated processed cheese

Method for the stuffing:

* Heat the butter in a non-stick pan, add the onions and green chilli paste and sauté on a medium flame for a minute.
* Add the flour and sauté on a medium flame for another minute. 3. Add the milk and mix well till no lumps remain and you get a smooth sauce.
* Add the corn, carrots, soft scooped portion of hot fog rolls (kept aside), sugar, salt and pepper, mix well and cook on a medium flame for a minute. Keep aside.

Method

* Scoop out the centre of each hot dog roll and keep aside the scooped portion to be used in the stuffing.
* Brush each scooped roll with 1 tsp of butter and bake them in a pre-heated oven at 180 degree C (360 degree F) for 5 minutes.
* Divide the stuffing into 4 equal portions and keep aside.
* Place a hot dog roll on a clean dry surface and stuff it with a portion of the stuffing.
* Repeat with the remaining ingredients to make 3 more rolls.
* Sprinkle 2 tbsp of processed cheese evenly over each stuffed roll and bake in a pre-heated oven at 180°C (360°F) for 4 to 5 minutes or till the cheese melts.