Bacon Wrapped Hotdogs Food

BACON WRAPPED HOT DOGS

Steps:

• Soak 20 toothpicks in water for 20 minutes.
• Heat grill up to a medium-low heat.
• Wrap each hot dog with a slice of bacon. Secure the bacon with one toothpick on each end.
• Toss hot dogs on grill for 10 minutes, flip, and brush on barbecue sauce.
• Cook another 10 minutes and brush on more barbecue sauce.
• Serve in a hot dog bun with a drizzle of mustard.

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 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 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.

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

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.

BACON WRAPPED MEXICAN HOT DOGS

Steps:

• Chop up tomatoes, onions, and jalapeños (as if making salsa).
• Put to the side (mix them up if you wish or leave separated).
• Wrap bacon around each hot dog and put on the skillet and cook until bacon is done (cook the bacon to your satisfaction) *the bacon usually sticks to the hot dog if not you could use toothpicks to keep together.
• At the same time warm up the beans.
• Spread mayonnaise on the hot dog buns.
• Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired.
• Pour about 1 spoonful of beans over the hot dog.
• Put the tomato, onion, and jalapeños over the beans and hot dog.
• If desired you could sauté some sliced onion and put on the top instead of the raw onion.

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.

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.

FRIED BACON WRAPPED HOT DOG

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

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 HOT DOGS

Steps:

• Heat grill to medium heat.
• Combine tomatoes, onions and peppers.
• Wrap 1 bacon slice tightly around each wiener, tucking in ends of bacon slices to secure. Grill 8 to 10 min. or until bacon is done and wieners are heated through, turning occasionally. Drain on paper towels. Meanwhile, brush mayo evenly onto both sides of buns, then grill 1 to 2 min. on each side or until lightly toasted on both sides.
• Fill buns with wieners; top with tomato mixture, ketchup and mustard.

BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY

Steps:

• Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
• Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
• Butterfly the hot dogs.
• Stuff them with a few spoonfuls of the filling.
• Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
• Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
• Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
• Remove the toothpicks and serve in buns with your desired toppings.
• Enjoy!