15 min (Quick)
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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.
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.
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.