Bacon Wrapped Corn Dogs Recipes

BACON WRAPPED CORN DOGS

Steps:

• Separate the cornbread dough into individual sticks, pinching short ends together to seal. Roll or press each piece into 14-inch rope. Insert the wooden sticks lengthwise into wieners, leaving 1 inch of each stick exposed. Wrap each cornbread rope in spiral fashion around each wiener, pressing ends of dough to seal. Wrap 1 or 2 bacon slices in spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place on cookie sheet sprayed with no stick cooking spray. Bake at 350 degrees F for 20 minutes or until cornbread is golden brown. Serve with ketchup, mustard, or honey for dipping.

BACON-WRAPPED CORN

Steps:

• Wrap each ear of corn with a bacon strip; place on a piece of heavy-duty foil. Sprinkle with chili powder. Wrap securely, twisting ends to make handles for turning., Grill corn, covered, over medium heat 20-25 minutes or until corn is tender and bacon is cooked, turning once.

BACON-WRAPPED HOT DOGS

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

GRILLED BACON-WRAPPED CORN ON THE COB

Steps:

• Preheat an outdoor grill for high heat.
• Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.
• Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

BACON-WRAPPED HOT DOGS

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
• Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.

BACON WRAPPED CORN DOGS

Steps:

• PREHEAT oven to 350°F.
• Separate dough into eight sticks; pinch short ends of sticks together to seal. Roll or press each piece into 14-inch rope.
• INSERT wooden pop stick into one end of each hot dog, leaving 1 inch of each stick exposed.
• Wrap each dough rope in spiral fashion around one of the hot dogs, pressing ends of dough together to seal.
• Wrap one or two bacon slices in spiral fashion around each cornbread-covered hot dog; press bacon into cornbread.
• Place in single layer in shallow baking pan sprayed with cooking spray.
• BAKE 20 minute or until hot dog is heated through and dough is golden brown.

BACON-WRAPPED SAUSAGE DOGS

Steps:

• Preheat oven to 375 degrees F. Set a wire rack on a rimmed baking sheet. Wrap one strip of bacon around each link of knockwurst securing each end with a toothpick. Put the wrapped knockwurst on the prepared baking sheet. Bake until the bacon is crisp, about 15 minutes. Serve in rolls with mustard on the side for topping the dogs.

SMOKY BBQ BACON-WRAPPED DOGS

Steps:

• Heat grill. Combine barbecue sauce, honey and 1 tablespoon of the vinegar in small bowl. Combine mayonnaise, lemon juice and remaining 1/2 tablespoon vinegar in another small bowl.
• Combine brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
• Grill hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning every 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.

THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY

Steps:

• In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
• Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
• Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
• Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
• Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
• Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
• Dust with powdered sugar and serve with maple syrup.
• Enjoy!

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.