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Tummy Dogs

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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 sandwiches

Ingredients

  • 8 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.
Nutrition Facts
1 each: 421 calories, 30g fat (13g saturated fat), 61mg cholesterol, 1130mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 14g protein.

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