6 Scrumptious Hot Dog Recipes

1. Chili Cheese Dog Boats

Ingredients
for 8 servings

8 buns hot dog bun
¼ cup butter, melted
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
8 slices cheddar cheese
15 oz , with or without beans
8 hot dogs

Preparation

1. Preheat oven to 350°F/180°C.
2. Place the 8 hot dog buns in a 9x13 inch (22x33 cm) baking dish, then cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges.
3. Push down on the bread cut-out and compact this portion of the bun tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
4. Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
5. Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one.
6. Slide the hot dog snugly on top of the chili, then top with more chili.
7. Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown.
8. Top with fresh parsley, then slice the hot dogs boats along their connected seams to serve.
9. Enjoy!

2. Pigs In Blankets

Ingredients
for 12 servings

12 mini sausages
6 rashers bacon
100 g (1 cup) grated mozzarella
1 sheet puff pastry
egg wash, as needed
black onion seed, to taste

Preparation

1. Preheat the oven to 180˚C (350˚F).
2. Cut the rashers in half lengthwise, and roll the sausages in them. Set aside.
3. Lay out the sheet of puff pastry and coat with some egg wash.
4. Cut into 12 squares.
5. In each square, sprinkle on some cheese, followed by a sausage wrapped in bacon.
6. Roll in the pastry. Pierce some holes on top of each roll and coat with more egg wash. Top with black onion seeds.
7. Bake for 20 minutes, or until golden brown and the sausages are cooked through.
8. Enjoy!

3. Cheesy Fried Hot Dogs

INGREDIENTS

8 slices cheese

8 hot dogs

8 wooden skewers

2 cups flour

1 teaspoon salt

1 teaspoon pepper

1 tablespoon baking powder

1 ½ cups milk

2 eggs

Oil, for frying

Ketchup and mustard, to serve

PREPARATION

1. Place a hot dog in the middle of a cheese slice.

2. Roll the cheese slice around the hot dog, then push a wooden skewer inside.

3. Place the cheese-wrapped hot dogs seam side down on a baking sheet.

4. Freeze for 20 minutes.

5. In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.

6. Pour the batter into a tall glass cup for easier dipping.

7. Heat oil in a pot over medium-high heat until 375°F-400°F.

8. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.

9. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Remove when golden brown, then pat with a paper towel to drain.

10. Serve with ketchup and mustard!

11. Enjoy!

4. Pretzel Dogs

Ingredients
for 4 servings

flour
12 oz pizza dough
4 hot dogs
5 cups water
¼ cup baking soda
1 egg yolk, beaten
coarse sea salt, to taste
shredded cheddar cheese
jalapeño, sliced into rings and seeds taken out
2 tablespoons butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
shredded mozzarella cheese
pepperoni

Preparation

1. Preheat the oven to 450˚F (230˚C).
2. Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
3. Roll each piece of dough out until it’s a 12-inch (30 ½ cm) rope. It’s okay if the dough naturally shrinks.
4. Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.
5. In a pot, combine the baking soda with the water and bring it to a boil.
6. Cook each pretzel dog in the solution for 30 seconds each.
7. Remove with a slotted spoon and transfer to a baking tray.
8. Brush each pretzel dog with the egg wash.
9. Top the pretzels with your toppings of choice.
10. For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel with cheddar cheese, then follow with jalapeños. For garlic butter, combine the butter, garlic, and parsley, and brush on top. For pizza, top with mozzarella and follow with pepperoni.
11. Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
12. Enjoy!

5. Chili Dog Bread Ring

Ingredients
for 8 servings

12 hot dogs
3 packages crescent roll dough
1 small onion, diced
1 lb ground beef
½ teaspoon salt
½ teaspoon pepper
½ cup tomato sauce
½ cup ketchup
½ teaspoon cumin
2 teaspoons chili powder
½ teaspoon sugar
½ cup shredded cheddar cheese
¼ cup green onion, finely sliced
SPECIAL EQUIPMENT

cast iron pan, 10 inch (25 cm)

Preparation

1. Preheat oven to 375ºF (190ºC).
2. Cut hot dogs into thirds.
3. Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices.
4. Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making “pigs in blankets.”
5. Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet.
6. Bake 15-20 minutes, until dough puffs up and becomes golden.
7. In another large skillet, sauté onions until translucent.
8. Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked.
9. Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
10. When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese.
11. Bake another 5-10 minutes until cheese is well melted.
12. Top with diced green onion and serve.
13. Enjoy!

6. Bacon-wrapped Jalapeño Popper Dogs

Ingredients
for 4 servings

½ cup cream cheese, room temperature
1 cup shredded cheddar cheese
1 teaspoon garlic powder
¼ teaspoon ground pepper
4 large jalapeñoes
¼ cup brown sugar
4 beef hot dogs
8 bacon strips
4 hot dog buns

Preparation

1. Combine filling ingredients in a medium bowl, and mix thoroughly. 2. Refrigerate at least 15 minutes.
3. Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
4. Butterfly the hot dogs.
5. Stuff them with a few spoonfuls of the filling.
6. Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
7. Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
8. 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.
9. Remove the toothpicks and serve in buns with your desired toppings.
10. Enjoy!