Hot Dog Giant Squid

Plain old hot dogs are so dull. Turn lunch into an undersea adventure by transforming an ordinary hot dog into a squirming squid from the deep. (Cooking makes the trimmed legs curl into motion.) A side of goldfish crackers is optional but adds to the fun; plus, your kids will thank you.

Sharon Bowers

Hot Dog Giant Squid

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    Ingredients

    1 hot dog Ketchup or mustard
    1 hot dog bun 1 black or green olive

    directions

    Total: 15 min (Quick)
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    • 1

      Cut the hot dog in half across its middle. Trim the cut end of each piece lengthwise into four legs, cutting nearly to the end but not quite through, to keep the “head” intact.

    • 2

      Microwave the two hot dog squid for 30 seconds on high, or toss them into a small saucepan of boiling water to heat through. The heat causes the cut ends of the hot dog to curl so that the legs appear to wriggle.

    • 3

      Split the bun in half across its middle. Put a pool of ketchup or mustard on each open bun half (this anchors your squid in place) and lay the squid-dogs on top. Cut the olive into slices and “glue” to the head with a dab of mustard or ketchup.

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