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ALL OF THE BEANS.
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Octopus Hot Dogs with Bush’s® Bluey Baked Beans and Broccoli
Fancy plating isn’t just for restaurants when your family works together to make these delightful octopus hot dogs! Let the kids play chef by adding faces to the octopus hot dogs with condiments, and serve with broccoli and Bush’s® Bluey Baked Beans.
- Prep Time
10 Mins
- Cook Time
10 Mins
- Serves
4
Ingredients
- 4 hot dogs
- 2 crowns broccoli, cut into florets
- 1 can (15.8 oz) Bush’s® Bluey Baked Beans, warmed
Cooking Instructions
- 1PREP
To make the octopus hot dogs: cut each hot dog in half so you end up with 8 halved hot dogs. Then make 4 cuts two-thirds of the way through the bottom (cut end) so you end up with 8 legs on the halved hot dog. Repeat with remaining hot dogs.
- 2BOIL
Bring a medium pot of water to a boil, add broccoli florets and cook until they are crisp-tender, about 2-3 minutes. Remove with slotted spoon.
- 3COOK
Add hot dogs to the same pot of water and cook until cut ends of hot dogs curl, about 1 minute.
- 4SERVE
Serve hot dogs and broccoli with a large spoonful of warmed baked beans.