Bacon Wrapped Double Dogs Food

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 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 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 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 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.

LA STREET DOGS (AKA BACON WRAPPED HOT DOGS)

Steps:

• Slice the top off the bulb of garlic so the cloves are exposed. Add some olive oil, salt and pepper. Wrap the garlic in foil and put in a 400ºF oven for about 35 minutes.
• Squeeze the garlic out of the bulb and put it in a food processor. Add the mayo and the crema. Season with salt and pepper and blend until you get an even consistent sauce.
• Add some olive oil to a medium high pan. Add the sliced yellow onion and cook for about 3 minutes just until it softens slightly.
• Add the poblano and red pepper, season with salt and pepper and sauté for about 5 minutes or until the peppers and onions are softened. Remove from the pan and set aside in a covered bowl.
• Wipe the pan clean. Add a tablespoon of olive oil and sauté the jalapenos for about 5 minutes. Place them with the other sauteed vegetables, cover and set aside.
• Add the milk to a saucepan or pot. Add the cream cheese and bring to a simmer.
• in a separate bowl, combine the cornstarch, turmeric, cumin, garlic powder and onion powder. Once the cream cheese is melted into the milk, slowly whisk in the spice mixture.
• When the mixture starts to bubble, start adding the shredded cheese a bit a time so you can melt it evenly. Set it aside off the heat.
• Loosely wrap two strips of bacon on each hot dog. Use a toothpick to secure the strips. Place them on a baking tray and into a 375ºF oven for about 15 minutes.
• Take the hot dogs out and let them cool. Place them on a medium frying pan, turning them frequently for about 5-7 minutes or until they become fully cooked through. Set them aside.
• add a thin line of extra mexican crema to the bottom of the hot dog bun.
• Place the bacon wrapped hot dog inside. On Top of the hot dog, add some of the nacho cheese sauce, followed by the pico de gallo. Enjoy!
• add some of the roasted garlic sauce to the bottom of the bun.
• Add the bacon wrapped hot dog on top, followed by some mustard and ketchup. Place the peppers and onions on top. Enjoy!