Tummy Dogs Recipe
Tummy Dogs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 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.
Originally published as Tummy Dogs in Quick Cooking May/June 1998, p19

Nutritional Facts

1 each: 421 calories, 30g fat (13g saturated fat), 61mg cholesterol, 1130mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 14g protein.

  • 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 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
  1. 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.
  2. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside.
  3. 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.
Originally published as Tummy Dogs in Quick Cooking May/June 1998, p19

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Reviews forTummy Dogs

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MY REVIEW
lafleur User ID: 2115534 28098
Reviewed May. 25, 2011

"Didn't care for this recipe, won't bother with it again."

MY REVIEW
sbreinhardt User ID: 5001368 22044
Reviewed Jan. 7, 2011

"My daughter does not care for cheese. So for her hot dog I just skip the cheese and do everything else the same..I also make them on the stove top.."

MY REVIEW
Midnight Angel User ID: 3192198 81711
Reviewed Jul. 6, 2008

"Since finding this recipe, I have tried them in various combinations. The bacon adds a wonderful extra flavor to these dogs. Thanks for sharing Myra!"

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