Stuffedhotdogs Recipes

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STUFFED HOT DOGS



Stuffed Hot Dogs image

Mom used to make this all the time when we were growing up. It is still one of my favorite dishes I eat at least once a month to this day. I especially love to eat them cold the next day. Note: If using baked beans instead of the Pork & Beans you don't need to add mustard & sugar.

Provided by tamelawak

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 5

10 hot dogs
1 (16 ounce) can pork & beans
1 tablespoon prepared mustard
1 tablespoon brown sugar
cheddar cheese

Steps:

  • Preheat oven to 350.
  • Line cookie sheet with foil and spray with non-stic spray.
  • Mix Beans, mustard & sugar - set aside.
  • Cut hotdogs length wise BUT NOT ALL THE WAY THRU.
  • Open hotdogs along cut and lay on lined cookie sheet.
  • Spoon Bean mixture onto dogs.
  • Bake at 350 for 30 minutes.
  • Remove hotdogs and top with cheese slices.
  • Put back in oven til cheese melts.

Nutrition Facts : Calories 405.7, Fat 28.1, SaturatedFat 11.1, Cholesterol 54, Sodium 1436.4, Carbohydrate 24.7, Fiber 5.1, Sugar 5.8, Protein 15

CHEESY BACON HOT DOGS



Cheesy Bacon Hot Dogs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 30 servings

Number Of Ingredients 3

30 beef hot dogs
30 string cheeses
30 slices (rashers) thinly cut bacon

Steps:

  • Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
  • Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

HOT DOG A LA POTATO



Hot Dog a la Potato image

This is so easy, so cheap, and filling. It is great for first time cooks, and what to do with leftover mashed potatoes. Kids can make these. You can easily make these in a microwave too.

Provided by Deb Paul

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 4

Number Of Ingredients 3

4 hot dogs
2 cups prepared mashed potatoes
4 slices American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
  • Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 19.2 g, Cholesterol 52.6 mg, Fat 27.2 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 12.1 g, Sodium 1114.7 mg, Sugar 3.5 g

HOT DOGS STUFFED WITH THE WORKS



Hot Dogs Stuffed with the Works image

Provided by Andrew Schloss

Categories     Cheese     Dairy     Mustard     Pork     Picnic     Backyard BBQ     Summer     Tailgating

Yield Makes 6 servings

Number Of Ingredients 8

2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst
1/2 ounce Cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot-dog buns or small sub rolls, split

Steps:

  • Gas:
  • Direct heat, medium-high (425° to 450°F)
  • Clean, oiled grate
  • Charcoal:
  • Direct heat, light ash
  • 12-by-12-inch charcoal bed (about 3 dozen coals)
  • Clean, oiled grate on lowest setting
  • Wood:
  • Direct heat, light ash
  • 12-by-12-inch bed, 3 to 4 inches deep
  • Clean, oiled grate set 2 inches about the fire
  • 1. Heat the grill as directed.
  • 2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
  • 3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
  • 4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
  • 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.

GRILLED BACON-WRAPPED STUFFED HOT DOGS



Grilled Bacon-Wrapped Stuffed Hot Dogs image

Make and share this Grilled Bacon-Wrapped Stuffed Hot Dogs recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst or 4 large kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 tablespoons chopped onions
1 cup refrigerated sauerkraut, squeeze to drain, roughly chopped
4 slices bacon
vegetable oil
4 long hot dog buns

Steps:

  • Prepare your grill for direct medium high heat.
  • Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
  • Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
  • Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
  • Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
  • During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
  • Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

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