2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. shortening
3/4 c. milk
1 tbsp. butter, melted
2 tbsp. grated Parmesan cheese
1 tbsp. minced, fresh parsley or 1 tsp. dried parsley flakes
12 hot dogs

In a bowl, combine flour, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a floured surface; knead 10 to 12 times. Roll into a 12-inch circle. Brush with butter; sprinkle with cheese and parsley. Cut into 12 wedges. Place hot dogs at wide end of wedges and roll up. Place on an ungreased baking sheet with point down.

Bake at 425°F for 25 minutes or until golden brown.

Yield: 12 servings.