Crosshatch Hot Dogs On Grilled Croissants Recipes

CROSSHATCH HOT DOGS ON GRILLED CROISSANTS

Steps:

• In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and red chiles, season with salt, and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
• Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.
• Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.
• On a large plate, mix the ketchup with the soy sauce, oil, and garlic. Turn to coat each hot dog with the mixture.
• Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones. Mound the cabbage salad on one half of each croissant, set the hot dogs on top, and serve.

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

EASY CHEESY HOT DOG CRESCENT ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog.
• Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.

CROSSHATCH HOT DOGS ON GRILLED CROISSANTS

Steps:

• In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved.
• Add the shredded cabbage and red chiles, season with salt and toss.
• Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
• Meanwhile, in a small bowl, blend the butter and the mustard.
• Gently spread the cut sides of the croissants with the butter.
• Light a grill.
• Thread each hot dog lengthwise onto a thick metal or wooden skewer.
• With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog.
• The cuts should look like rounded half circles.
• Lightly run the knife down the center of the cuts to halve the half circles.
• On a large plate, mix the ketchup with the soy sauce, oil and garlic.
• Turn to coat each hot dog with the mixture.
• Grill the croissants over high heat, cut side down, until toasted, about 30 seconds.
• Turn and grill the other side for about 10 seconds.
• Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones.
• Mound the cabbage salad on one half of each croissant, set the hot dogs on top and serve.

GRILLED & SEASONED CHICKEN CROISSANT SANDWICHES

Steps:

• Grill breasts over medium coals till cooked through.
• Saute mushrooms in small amount of butter.
• Shortly before taking breasts off grill top with mushroom and swiss cheese long enough to melt cheese.
• Spread mayo and your favorite mustard on croissant and add chicken breasts topped with alfalfa sprouts.
• Awesome!