Bacon Wrapped Hot Dog Recipes

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.

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.

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.

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

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!

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.

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.

Steps:

• Heat oven to 400ºF.
• Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
• Place, seam-sides down, in foil-lined rimmed baking sheet.
• Bake 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.