Bacon Wrapped Hot Dogs In The Oven 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!

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

BACON-WRAPPED HOT DOGS

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.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

THESE BACON-WRAPPED HOT DOGS PUT A JUICY SPIN ON THE COOKOUT CLASSIC

Steps:

• Preheat the oven to 350ºF.
• Wrap each hot dog in bacon, pinning the ends of each strip to the hot dog with a toothpick. Depending on the size of your hot dog and thickness of the bacon, you may find that you need more than one strip of bacon to cover it in its entirety.
• Place the larded hot dogs in an oven-safe skillet and bake for about 15 minutes, or until the side of the hot dog in contact with the pan has crisped up slightly. Flip the hot dogs onto their other side, and cook for 10-15 minutes longer, or until the bacon is crisp all over.
• While the hot dogs crisp on their second side, heat up a second large skillet (preferably cast iron) over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the sliced onion, and season with about 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have slumped, and browned significantly (a little char is good). Taste, and adjust for seasoning. Set aside, and tent with foil to keep warm.
• Remove the bacon-wrapped hot dogs to a plate, take out the toothpicks, and tent with foil. Toast up the hot dog buns in the residual bacon fat, until light-golden brown.
• Serve the hot dogs in the toasted bun, topping with charred onions, and drizzled with the condiments of your choice.

BACON WRAPPED HOTDOGS

Steps:

• Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick.
• Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.

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 DOGS

Steps:

• Preheat the oven to 350. Line a baking sheet with aluminum foil or parchment paper.
• Wrap each hot dog in a spiral manner with a slice of bacon and secure each end with a toothpick
• Bake on center rack in center of oven for about 30-45 minutes until bacon is done.
• Serve on hot dog buns with desired condiments.

GRILLED BACON-WRAPPED STUFFED HOT DOGS

Steps:

• Prepare your grill for direct medium high heat.
• Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
• Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
• Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
• Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
• During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
• Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

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 JALAPEñO HOT DOGS

Steps:

• Heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 10 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels. Wipe pan with paper towels; reserve pan for later use.
• Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks. Place in reserved pan. Bake 10 to 12 min. or until bacon is crisp and wieners are heated through.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add onions; cook 6 to 8 min. or until crisp-tender, stirring frequently. Add peppers; cook and stir 2 min.
• Spread cut sides of buns with cream cheese spread. Remove and discard toothpicks from wieners; place wieners in buns. Top with onion mixture.

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.

BACON WRAPPED HOT DOGS

Steps:

• 1. Heat oven to 400°
• 2. wrap bacon pieces around each hot dog piece. Roll in sugar-pepper mixture. Place seam side down on foil lined pan, to reduce clean-up.
• 3. Bake 22-25 minutes or until bacon is crisp and golden, turning after about 12 min.

BACON WRAPPED HOT DOGS

Steps:

• 1. Heat oven to 400°F.
• 2. Wrap one bacon piece around each hot dog third.
• 3. Combine the brown sugar and ground red pepper. Roll each hot dog piece in the brown sugar combination to evenly coat.
• 4. Place, seam side down in a foil-lined baking pan. Bake 22 to 24 minutes or until the bacon is crisp and golden brown, turning after 12 minutes.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered
• Transfer hot dogs to an aluminum foil-lined baking sheet. Roast hot dogs until the bacon is browned this takes about 25 minutes
• Preheat a large skillet over medium heat and add 1 tablespoon oil. Slice the onion, bell pepper, and the diced jalapeno
• Stir continuously, until soft and translucent
• Make the pico de gallo and set aside
• Slice the bolillo buns length way down the middle. Scoop a tablespoon of onion mix into the bun
• Then put the bacon-wrapped hot dog on top and sprinkle with pico de gallo, and diced avocado
• Drizzle with ketchup, mustard, and mayonnaise. Serve immediately

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!

BACON-WRAPPED HOT DOGS

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.