Baconwrappedcheddardogs Recipes

CHEESY BACON HOT DOGS

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

BACON WRAPPED CHEDDAR DOGS

Steps:

• Wrap wieners tightly with bacon and place in the freezer for at least 20 minutes to help the bacon adhere to the wieners better.
• Heat a non-stick stove top grill or outdoor grill, oiling lightly, and cook wieners until the bacon is slightly crispy.
• Open buns (butter the insides if desired) and toast lightly over the grill or in a broiler.
• Insert wieners into buns and top with cheese. Wrap with foil and return to grill for a few minutes to allow cheese to melt.
• Serve with desired condiments along with potato salad or potato chips and baked beans.

BACON-WRAPPED HOT DOGS

Steps:

• Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

FULLY LOADED BACON-WRAPPED HOT DOGS

Steps:

• Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
• Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
• Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
• Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
• Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
• Evenly distribute veggie mixture among the dogs. Eat up!

BACON BURGER DOGS

Steps:

• Put the bratwursts in a medium pot in a single layer. Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary. Bring to a boil, then reduce the heat to medium low. Simmer until the bratwursts are cooked through, 12 to 14 minutes. Remove to a plate and allow to cool completely.
• Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Gently mix with your hands and divide into 4 equal portions.
• Lay out a piece of plastic wrap. Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly. Position the bacon rectangle with a short end in front of you. Press a portion of the beef over the half of the bacon rectangle closest to you. Place a bratwurst horizontally on top of the beef. Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap. Secure the bacon with kitchen twine in 3 or 4 spots. Repeat to wrap the remaining bratwursts.
• Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat. Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes. Remove to a plate, tent with foil and let rest 10 minutes.
• Meanwhile, preheat the broiler. Drizzle the insides of the buns with olive oil. Place on a baking sheet and broil until golden brown, about 1 minute. Use scissors to remove the twine from the bratwursts. Place on the buns and top with the chopped onion and cheese.

BACON-WRAPPED SAUSAGE DOGS

Steps:

• Preheat oven to 375 degrees F. Set a wire rack on a rimmed baking sheet. Wrap one strip of bacon around each link of knockwurst securing each end with a toothpick. Put the wrapped knockwurst on the prepared baking sheet. Bake until the bacon is crisp, about 15 minutes. Serve in rolls with mustard on the side for topping the dogs.

SWEET BACON DOGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread about 1/3 of the brown sugar in the bottom of a 9x13 inch baking dish. Slice each hot dog into 6 pieces and wrap each piece with 1/3 slice of bacon. Secure with toothpicks. Arrange half of the bacon wrapped dogs in a single layer over the sugar in the baking dish. Sprinkle another 1/3 of the sugar over them. Top with another layer of bacon dogs, followed by the remaining sugar. Cover the dish with aluminum foil.
• Bake for 45 to 60 minutes in the preheated oven, stirring a few times. Once the bacon is crisp, remove the dish from the oven and transfer the contents to a slow cooker. Set on high for about 10 minutes, then set to low to keep warm while serving.

BACON BURGER CHEESE DOGS

Steps:

• Mix ground and cajan seasoning.
• Shape into eight square pattys.
• Place one stick of cheese in center of each patty,sealing well.
• Wrap bacon around each ,usind a toothpick to hold each end of bacon.
• You should have 8 hot dog shaped burger dogs with cheese in the middle and bacon spirled around the outside.
• Grill on bbq grill about15 minutes,until done.
• Serve in hotdog buns.

BACON-WRAPPED HOT DOGS

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

CHEESY BACON ULTIMATE DOGS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

BACON-WRAPPED DOUBLE DOGS

Steps:

• Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
• Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
• Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

CHEESY BACON-WRAPPED HOT DOGS

Steps:

• Heat grill to medium heat and heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 5 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels.
• Cut deep lengthwise slit in each wiener, stopping 1/2 inch from both ends and being careful to not cut all the way through to bottom of wiener.
• Insert 2 Singles strips into each slit. Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks.
• Grill 5 to 6 min. or until bacon is crisp and wieners are heated through, turning occasionally and adding buns, cut sides down, to the grill for the last few minutes to grill until lightly toasted.
• Remove and discard toothpicks from wieners. Place wieners in buns; top with ketchup and mustard.

CALIFORNIA BACON-WRAPPED DOGS

Steps:

• Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Starting at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.
• Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
• Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a bacon-wrapped frank and a poblano strip. Top with pico de gallo; serve immediately.

BACON WRAPPED CORN DOGS

Steps:

• PREHEAT oven to 350°F.
• Separate dough into eight sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.
• INSERT wooden pop stick into one end of each hot dog, leaving 1 inch of each stick exposed.
• Wrap each dough rope in spiral fashion around one of the hot dogs, pressing ends of dough together to seal.
• Wrap one or two bacon slices in spiral fashion around each cornbread-covered hot dog; press bacon into cornbread.
• Place in single layer in shallow baking pan sprayed with cooking spray.
• BAKE 20 minute or until hot dog is heated through and dough is golden brown.

BACON-WRAPPED HOT DOGS

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
• Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.