Quick Easy Italian Hot Dogs Food

ITALIAN HOT DOGS

Italian Hot Dogs image

I'm a little Irish girl, who grew up in a big Italian community! These are the absolute best hot dogs I've ever had. Serving size depends on how many dogs you want to make. I'm going to post for 1 serving, you can take it from there.

Provided by Kim Petro

Categories Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 hot dog
2 tablespoons canola oil (can use vegetable or olive oil)
1 medium potato
salt
pepper
1 small onion, sliced
1 green bell pepper
spicy mustard
1 torpedo roll (steak)

Steps:

Grill or broil hot dog.
Wash peel and cube potato.
Toss potato in oil, season with salt - pepper.
Sauté potatoes until fork tender (like home fries or they can be roasted).
Sauté onion and pepper until tender.
Place your hot dog in torpedo roll,.
Top with spicy mustard, potatoes, peppers and onions.
ENJOY!

Nutrition Facts : Calories 780.2, Fat 44.2, SaturatedFat 7.7, Cholesterol 23.9, Sodium 841.5, Carbohydrate 81.7, Fiber 9, Sugar 10.1, Protein 16.7

ITALIAN STYLE HOT DOGS

Italian Style Hot Dogs image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 single or 2 double sandwiches

Number Of Ingredients 9

Ingredients

Cooking oil, suitable for frying
2 medium potatoes, cut into 1/4 to 1/2-inch rounds
4 all-beef hot dogs
1 medium onion, sliced
1 green or red pepper, sliced
1 medium round loaf of bread, from pizza dough or Italian bread
Mustard
Ketchup
Red pepper flakes

Steps:

In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED HOT DOGS

Grilled Hot Dogs image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 grilled hot dogs

Number Of Ingredients 4

Ingredients

Vegetable oil, for the grill
4 hot dogs
Barbecue sauce, for brushing
4 hot dog buns

Steps:

Preheat a grill to medium. Lightly oil the grill grates.
Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

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