Bacon Wrapped Corn Dogs Food

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.

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.

BROOKLYN'S CORNIEST HOT DOGS

Steps:

• Bacon:
• Saute the lardons in a frying pan over medium heat until the fat is rendered and the bacon is crispy. Reserve the bacon lardons for garnish and reserve bacon fat for cooking the onions.
• Caramelized onions:
• Put the onions into the bacon fat, season with a 1/2 teaspoon of salt to draw out moisture and cook gently over medium heat until caramelized, about 20 minutes. Reserve.
• Corn:
• Put 2 tablespoons of canola oil in a hot pan over medium heat. When the oil starts to smoke, add the corn kernels 1/2 teaspoon of sugar, 1/2 teaspoon of kosher salt and freshly ground pepper, to taste. Saute over high heat until the corn starts to caramelize, stirring frequently. Remove from heat and add 1 tablespoon cilantro. Reserve for later.
• Hot dogs:
• Heat a grill to high. Put the hot dogs on the grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill. Grill until lightly golden brown, about 30 seconds.
• Assembly:
• Thinly spread the mayonnaise and mustard on each bun. Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions. Top with a tablespoon of lardons and 2 tablespoons of corn mixture. Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper. Squeeze a little lime on each hot dog and serve.

BACON-WRAPPED CORN DOGS

Steps:

• Preheat oven to 350 degrees F. Separate dough into 8 sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.
• Insert wooden pop stick into 1 end of each wiener, leaving 2 inches of each stick exposed. Wrap each dough rope in spiral fashion around 1 of the wieners, pressing ends of dough together to seal. Wrap 1 bacon slice in spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place in a single layer in shallow baking pan sprayed with cooking spray.
• Bake 20 minutes or until wiener is heated through and dough is golden brown. Serve with Kraft Original Barbecue Sauce or ketchup for dipping.

SWEET BACON WRAPPED HOT DOGS

Steps:

• Preheat oven to 400.
• Cut hot dogs into 3 pieces each ( to make them the size of cocktail weinies).
• Wrap each hot dog piece with a slice of bacon. You should be able to wrap 2-3 pieces with 1 slice of bacon by cutting it to size. The amount of slices per recipe may vary according to what brand you use.
• Place a toothpick to hold bacon on the hot dog.
• Place in a large baking dish.
• Sprinkle with brown sugar (you could use more or less depending on your tastes).
• Bake on 400 degrees 20 minutes or until bacon is done and hot dogs are warm in the center and brown sugar is melted into the bottom of the baking dish.