Bacon Wrapped Hot Dog Spirals 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 HOT DOGS WITH AVOCADO

Steps:

• Pat the hot dogs and bacon dry with paper towels. Wrap each hot dog with a slice of bacon in a spiral; secure the bacon at each end with a toothpick.
• In a large skillet, heat the vegetable oil until shimmering. Add the hot dogs and cook over moderate heat, turning, until the bacon is crisp, about 5 minutes. Transfer the hot dogs to paper towels to drain. Discard the toothpicks.
• Tuck the hot dogs in the buns. Top with the sliced avocado, sour cream and salsa and serve.

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.

BACON-WRAPPED HOT DOG BITES

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.

BACON WRAPPED HOT DOGS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper for easy cleanup, then place an oven-safe rack over the baking sheet.
• Cut diagonal slits in each hot dog, about an inch apart. Wrap the bacon around the hot dogs and secure with toothpicks on each end.
• Sprinkle the bacon wrapped hot dogs with garlic powder and chili powder.
• Place the bacon wrapped hot dogs on the baking sheet fitted with the rack. Bake for 15-20 minutes, until bacon is crispy.

BACON-WRAPPED HOT DOG SPIRALS

Steps:

• Heat oven to 350°F.
• Unroll dough; separate into 8 breadsticks, pinching short ends together to seal. Roll or press each piece into 14-inch rope.
• Insert 1 wooden skewer lengthwise into each wiener, leaving 1 inch of skewer exposed. Wrap 1 breadstick rope in spiral fashion around each wiener, pressing ends of dough to wiener to seal. Wrap 1 or 2 bacon slices in spiral fashion around each covered wiener, pressing bacon gently into dough to secure. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until breadsticks are golden brown and wieners are heated through.

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.

THE RICO - BACON WRAPPED HOT DOG

Steps:

• Dice the hickory smoked bacon and fry in a large skillet until lightly crisp. Remove bacon bits to paper towels and set aside. Reserve about 1 Tablespoon of grease in the pan.
• In the same skillet, over medium (or lower) heat, add the jalapeno slices and saute until soft and dark, about 8 to 10 minutes.
• In another large skillet, heat the olive oil and butter over medium heat. Add the onions, stir to coat, and saute until soft, 8 to 10 minutes. Add the sugar and stir to coat. Cook, stirring occasionally, until caramelized, about 20 minutes. If the onions begin to burn, reduce heat and add a Tablespoon of water.
• While the onions are caramelizing, make the sauce by combining all the sauce ingredients and mixing well.
• Spiral 2 slices of the uncooked bacon around the entire length of each hot dog, until it's completely covered. Secure with toothpicks.
• Heat a deep-fryer to 350 degrees F. and fry the hot dogs until the bacon is cooked, about 2-1/2 to 3 minutes. (Note: I found that frying one at a time was all my deep fryer could handle without boiling over. But they cooked very quickly so it wasn't an inconvenience.).
• While the hot dogs are cooking, spread the inside of each bun with a little margarine or butter and put on a cookie sheet. Broil in oven for 2-3 minutes, or until just lightly browned and toasted.
• To Serve: Spread some Spicy Chipotle Sauce on the bun. Add some jalapenos, a hot dog, and some caramelized onions. Squeeze on some more sauce and top with a sprinkle of the reserved bacon bits.