Best Bacon Wrapped Hot Dogs Recipes

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.

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.

FULLY LOADED BACON-WRAPPED HOT DOGS

Steps:

• Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
• Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
• Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
• Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
• Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
• Evenly distribute veggie mixture among the dogs. Eat up!

SWEET BACON WRAPPED HOT DOGS

Steps:

• Preheat oven to 400.
• Cut hot dogs into 3 pieces each ( to make them the size of cocktail weinies).
• Wrap each hot dog piece with a slice of bacon. You should be able to wrap 2-3 pieces with 1 slice of bacon by cutting it to size. The amount of slices per recipe may vary according to what brand you use.
• Place a toothpick to hold bacon on the hot dog.
• Place in a large baking dish.
• Sprinkle with brown sugar (you could use more or less depending on your tastes).
• Bake on 400 degrees 20 minutes or until bacon is done and hot dogs are warm in the center and brown sugar is melted into the bottom of the baking dish.

GRILLED BACON-WRAPPED STUFFED HOT DOGS

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.

BACON-WRAPPED HOT DOGS

Steps:

• Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

BACON-WRAPPED SONORAN HOT DOGS

Steps:

• For the Jalapeno Salsa: Place the onion in a cast-iron skillet over high heat and cook until slightly charred, about 5 minutes, stirring often. Add the garlic and cook for 30 seconds longer, making sure the garlic does not burn. Remove from the skillet and set aside.
• Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred, then add the lime juice, the remaining 2 tablespoons of olive oil, and the oregano and salt and cook until the jalapeños are softened, 1 to 2 minutes.
• Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth. If you plan to apply the salsa with a squirt bottle, add a little more lime juice and some water to thin it.
• To Make the Hot Dogs: Slit the top of each bun, cutting into the middle and leaving an inch on each end uncut. If the buns are especially doughy, make a pocket in each by pulling tufts of dough out of the centers. Toast the buns slightly or steam them; Tucson's hot dog vendors do both.
• Take one end of a slice of bacon, hold it against one end of a hot dog, and wrap the bacon around the dog like the stripe on a candy cane. Repeat with the remaining slices of bacon and hot dogs.
• Arrange the bacon-wrapped hot dogs in a small skillet. Cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs. Carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs.
• Place a hot dog in a bun. Add the beans, along with a scattering of onions and tomatoes. Using squirt bottles, if possible, pipe thin lines of mayonnaise across the dog, followed by mustard and the Jalapeno Salsa.
• Repeat with the remaining buns and hot dogs.

BACON WRAPPED MEXICAN HOT DOGS

Steps:

• Chop up tomatoes, onions, and jalapeños (as if making salsa).
• Put to the side (mix them up if you wish or leave separated).
• Wrap bacon around each hot dog and put on the skillet and cook until bacon is done (cook the bacon to your satisfaction) *the bacon usually sticks to the hot dog if not you could use toothpicks to keep together.
• At the same time warm up the beans.
• Spread mayonnaise on the hot dog buns.
• Put the bacon wrapped hot dog on the bun, at this point you may put the ketchup and mustard as desired.
• Pour about 1 spoonful of beans over the hot dog.
• Put the tomato, onion, and jalapeños over the beans and hot dog.
• If desired you could sauté some sliced onion and put on the top instead of the raw onion.

CHEESY BACON-WRAPPED HOT DOGS WITH BEANS

Steps:

• Place bacon in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 2 min. or until bacon is partially cooked but not crisp. Cool slightly.
• Heat oven to 350°F. Cut lengthwise slits in franks to within 1/2 inch of ends; fill with Singles strips. Wrap bacon in spiral fashion around franks; secure with wooden toothpicks.
• Pour beans into 13x9-inch baking dish sprayed with cooking spray; top with franks.
• Bake 30 min. or until franks are done and beans are heated through. Remove and discard toothpicks from franks. Fill buns with franks; serve with beans.

GRILLED BACON-WRAPPED CHEESE-STUFFED TEX-MEX HOT DOGS

Steps:

• Preheat the grill to medium-high.
• With the tip of a small, sharp knife, make a slit along each hot dog's entire length, cutting down about two-thirds of the way through its diameter. Evenly place the cheese strips inside the slit in each hot dog.
• Wrap the bacon in a spiral around each hot dog, then secure the bacon with a toothpick on each side.
• Place the hot dogs on the grill and cook, turning once, until the bacon is crisp, about 5 - 8 minutes.
• When the hot dogs are done, remove the toothpicks and place each hot dog into a bun.
• Garnish with toppings of choice.

CHEESY BACON-WRAPPED HOT DOGS

Steps:

• Heat grill to medium heat and heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 5 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels.
• Cut deep lengthwise slit in each wiener, stopping 1/2 inch from both ends and being careful to not cut all the way through to bottom of wiener.
• Insert 2 Singles strips into each slit. Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks.
• Grill 5 to 6 min. or until bacon is crisp and wieners are heated through, turning occasionally and adding buns, cut sides down, to the grill for the last few minutes to grill until lightly toasted.
• Remove and discard toothpicks from wieners. Place wieners in buns; top with ketchup and mustard.

BACON WRAPPED HOT DOGS

Steps:

• 1. Heat oven to 400°
• 2. wrap bacon pieces around each hot dog piece. Roll in sugar-pepper mixture. Place seam side down on foil lined pan, to reduce clean-up.
• 3. Bake 22-25 minutes or until bacon is crisp and golden, turning after about 12 min.

BACON-WRAPPED HOT DOGS WITH AVOCADO

Steps:

• Pat the hot dogs and bacon dry with paper towels. Wrap each hot dog with a slice of bacon in a spiral; secure the bacon at each end with a toothpick.
• In a large skillet, heat the vegetable oil until shimmering. Add the hot dogs and cook over moderate heat, turning, until the bacon is crisp, about 5 minutes. Transfer the hot dogs to paper towels to drain. Discard the toothpicks.
• Tuck the hot dogs in the buns. Top with the sliced avocado, sour cream and salsa and serve.

BACON-WRAPPED JALAPEñO HOT DOGS

Steps:

• Heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 10 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels. Wipe pan with paper towels; reserve pan for later use.
• Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks. Place in reserved pan. Bake 10 to 12 min. or until bacon is crisp and wieners are heated through.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add onions; cook 6 to 8 min. or until crisp-tender, stirring frequently. Add peppers; cook and stir 2 min.
• Spread cut sides of buns with cream cheese spread. Remove and discard toothpicks from wieners; place wieners in buns. Top with onion mixture.

BACON WRAPPED HOT DOGS

Steps:

• 1. Heat oven to 400°F.
• 2. Wrap one bacon piece around each hot dog third.
• 3. Combine the brown sugar and ground red pepper. Roll each hot dog piece in the brown sugar combination to evenly coat.
• 4. Place, seam side down in a foil-lined baking pan. Bake 22 to 24 minutes or until the bacon is crisp and golden brown, turning after 12 minutes.

BACON-WRAPPED COWBOY HOT DOGS

Steps:

• Heat grill to medium heat.
• Wrap bacon in spiral fashion around franks; secure with wooden toothpicks.
• Grill 8 to 10 min. or until bacon is crisp and franks are heated through, turning frequently. Meanwhile, combine beans, tomatoes, onions and peppers.
• Remove and discard toothpicks from franks. Cut long slit down top of each bolillo, being careful to not cut through to bottom. Fill with bean mixture and franks; top with mayo and mustard.

BACON-WRAPPED HOT DOGS

Steps:

• Heat grill to medium heat.
• Combine tomatoes, onions and peppers.
• Wrap 1 bacon slice tightly around each wiener, tucking in ends of bacon slices to secure. Grill 8 to 10 min. or until bacon is done and wieners are heated through, turning occasionally. Drain on paper towels. Meanwhile, brush mayo evenly onto both sides of buns, then grill 1 to 2 min. on each side or until lightly toasted on both sides.
• Fill buns with wieners; top with tomato mixture, ketchup and mustard.

MAPLE BACON-WRAPPED HOT DOGS ON THE GRILL

Steps:

• Wrap 1 bacon slice around each wiener; place in shallow dish. Mix syrup and nutmeg until blended. Pour over wieners in shallow dish; turn to evenly coat wieners. Refrigerate 45 min. to marinate. Meanwhile, combine next 5 ingredients.
• Heat grill to medium-high heat. Remove wieners from marinade; discard marinade. Grill wieners 8 to 10 min. or until bacon is crisp and wieners are heated through (160°F), turning after 5 min.
• Fill buns with wieners; top with tomato mixture and cheese.