CHEESY BACON HOT DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 30 servings
Number Of Ingredients 3
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.
BACON-WRAPPED PICKLES
You can pretty much wrap anything in bacon, including pickles! These are perfect for game day or any time of year. Thick-cut bacon doesn't work as well for these, so use the thinner slices. Serve with ranch or blue cheese dressing. These are also tasty dipped in Buffalo sauce.
Provided by France C
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
- Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 1.9 g, Cholesterol 19.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 688.1 mg, Sugar 0.7 g
BACON-WRAPPED PICKLE BITES
Add our Bacon-Wrapped Pickle Bites recipe to your game day menu. These Bacon-Wrapped Pickle Bites are dill pickles wrapped in smoky bacon and then baked to crispy perfection, ideal as an appetizer that is sure to be a real crowd pleaser.
Provided by My Food and Family
Categories Father's Day Recipes
Time 40m
Yield 6 servings, 4 pieces each
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Drain pickles; pat dry with paper towel. Cut each pickle crosswise into 3 pieces; set aside.
- Cover rimmed baking sheet with foil. Spread 1 Tbsp. cream cheese spread onto each bacon slice. Cut crosswise in half.
- Wrap pickles with bacon, cream cheese sides down; place, seam sides down, on prepared baking sheet.
- Bake 30 min. or until bacon is crisp, turning after 15 min. Cool slightly.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
BACON WRAPPED HAVARTI CHEESE DILL PICKLE HOT DOG
Sitting on the patio, sipping a drink, is where this recipe came from. Nothing taken out and no idea what to make for dinner. My husband and I came up with this. He asked me to submit this recipe and he also thinks he deserves all the credit. Tell us what you think.
Provided by bjd44535
Categories Lunch/Snacks
Time 25m
Yield 4 hot dogs, 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice a pocket in each weiner and set aside.
- Precook bacon in micro wave for 2 minutes. Set aside.
- Slice dill pickle into paper thin slices.
- Divide havarti slices into 8 equal pieces.
- In each weiner stuff dill pickle slice and 1 havarti slice.
- Wrap bacon slice around weiner and secure with toothpickes.
- Place stuffed weiners on foil covered backing sheet.
- Place baking sheet until broiler and watch carefully. As each side cooks to your liking rotate until finished.
- Just before removing from oven place each remaining piece of havarti cheese on each weiner and place under broiler until melted.
- Remove weiners from broiler and place the hot dog buns in until toasted.
- Serve weiners with mustard and sliced raw onions.
Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 9.3, Cholesterol 43.8, Sodium 1187.8, Carbohydrate 24.3, Fiber 1.3, Sugar 4.7, Protein 13.7
FULLY LOADED BACON-WRAPPED HOT DOGS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
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!
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- Preheat oven to 400°F and line a baking sheet with aluminum foil, and set a wire rack on top. Or preheat BBQ to medium heat and grease with nonstick spray.
- Make a slit down the middle of each hot dog, making sure not to cut all the way through, and carefully spread down the middle.
- Slice cheese into long rectangles and cut pickles lengthwise into quarters. Stuff cheese and pickles into center of opened hot dog.
- Tightly wrap a slice of bacon around hot dog. Continue with second slice, slightly overlapping the first. Secure both ends with toothpicks, then place cut side up on wire rack or BBQ.
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