Tummy Dogs Recipe

Tummy Dogs Recipe photo by Taste of Home

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Looking for a fun and flavorful way to jazz up hot dogs? Try these bacon-wrapped versions with zippy Dijon mustard. "They don't take long to fix," assures Myra Innes, Auburn, Kansas. "And your tummy will thank you."

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Tummy Dogs Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

10 5 15

Ingredients

8 Wright® Brand Bacon strips

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8 hot dogs
4 ounces Monterey Jack cheese, cut into strips
1/4 cup butter, softened
1/4 cup Dijon mustard
8 hot dog buns
1 small onion, thinly sliced, optional
1 can (4 ounces) diced green chilies, optional

Directions

Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks.
Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside.
On a covered grill over medium heat, cook hot dogs with cheese side down for 2 minutes. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired. Yield: 8 sandwiches.

Nutritional Facts 1 serving (1 each) equals 421 calories, 30 g fat (13 g saturated fat), 61 mg cholesterol, 1,130 mg sodium, 24 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Tummy Dogs in Quick Cooking May/June 1998, p19