Best Stuffed Hot Dogs Recipes

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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.

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

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



Grilled Bacon-Wrapped Cheese-Stuffed Tex-Mex Hot Dogs image

The title's a mouthful, but this one turns the ordinary into the extraordinary. I highly recommend the avocado as one of the toppings. Take note of the thin sliced bacon. It's conducive to a crispier bacon wrapping.

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 hot dogs
4 slices extra thin smoked bacon
2 ounces sharp cheddar cheese monterey jack cheese or 2 ounces colby cheese, cut into four thin strips
4 hot dog buns
sour cream
avocado, chopped
hot salsa or mild salsa
pico de gallo
canned jalapeno slices (or fresh)
onion, chopped
cilantro, chopped

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.

Nutrition Facts : Calories 367.9, Fat 23.1, SaturatedFat 9.7, Cholesterol 46, Sodium 984.5, Carbohydrate 23.3, Fiber 0.9, Sugar 4.3, Protein 15.8

STUFFED HOT DOGS



Stuffed Hot Dogs image

What do you do with left-over mashed potatoes? I have three sons and this is their very favorite recipe I make. Believe me kids and adults love them, I promise you won't have any left-overs. And the best part is it is easy!

Provided by Shelly Saxell

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 3

left-over mashed potatoes
1 pkg hot dogs
chesse shredded or slices

Steps:

  • 1. Slice hot dogs down the center, open them up. Be careful not to go all the way through.
  • 2. Use a teaspoon to stuff the hot dogs with the mashed potatoes.
  • 3. Top with cheese.
  • 4. Bake at 350 for 20 minutes or until cheese is melted and bubbly.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY



Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray image

Make and share this Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray recipe from Food.com.

Provided by NELady

Categories     Lunch/Snacks

Time 40m

Yield 4 franks, 4 serving(s)

Number Of Ingredients 10

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Steps:

  • Preheat the broiler.
  • Make a slit lengthwise down each frank, being careful not to cut all the way through.
  • Place the grill seasoning and franks in a plastic bag; shake to coat.
  • Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  • Assemble the hot dogs and top with the caramelized onions.

BANANA PEPPERS STUFFED WITH VIENNA SAUSAGES (OR HOT DOGS)



Banana Peppers Stuffed With Vienna Sausages (Or Hot Dogs) image

The heat and flavor of the peppers blends with the sausages and tomato sauce. We eat these like pickles or as appetizers. I also give the jars as Christmas gifts. The green peppers in the red sauce makes for a colorful gift. The recipe originally came from my ex-grandmother-in-law.

Provided by FloraandMerriwether

Categories     Lunch/Snacks

Time 1h

Yield 4 quarts

Number Of Ingredients 7

1 quart tomato juice
2 cups vinegar
3 cups sugar
2 (32 ounce) bottles ketchup
2 garlic cloves
4 lbs vienna sausages (or hot dogs)
1 gallon whole banana pepper (hot or sweet)

Steps:

  • Mix tomato juice, vinegar, sugar, ketchup and garlic.
  • Cook 30 Minutes.
  • Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
  • Stuff 1 Vienna sausage (or hot dog) into each pepper.
  • Pack peppers tightly into pint or quart jars.
  • Bring sauce to boiling.
  • Pour over peppers.
  • Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
  • Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
  • **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

Nutrition Facts : Calories 2241.6, Fat 91.8, SaturatedFat 32.8, Cholesterol 395, Sodium 9829, Carbohydrate 307.9, Fiber 18.5, Sugar 267, Protein 64.7

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.

STUFFED HOT DOGS



Stuffed Hot Dogs image

Another recipe from my mom. I believe she once told me she got this from the mother of one of her dearest friends. When she would fix this for supper, my brothers and I thought we were getting a special meal. She would serve her baked beans with it. We loved it when we could come in the house and smell the hot dogs cookin'. Its...

Provided by Karen Baker

Categories     Other Main Dishes

Number Of Ingredients 3

hot dogs
left over mashed potatoes, or even instant potatoes works well
slices of american cheese

Steps:

  • 1. There is no amounts listed, as it depends on how many you make. You can easy make one hot dog or a whole pack.
  • 2. Preheat oven to 350° degrees. Spray pan, suitable for the oven.
  • 3. Take the number of hot dogs you wish to fix. Using a knife, cut from one end of the hot dog to the other, BEING CAREFUL NOT to cut completely through. Place the on the prepared pan.
  • 4. Take the left over potatoes, or instant if that's what you use, and spoon into the "opened" hot dog, to the top~~and little more if you like.
  • 5. Top each "stuffed" hot dog with 1/2 slice American cheese.
  • 6. Put in preheated oven. Cook until cheese is bubbly.
  • 7. Note: The hot dogs can be pre-boiled or even cooked for maybe 30 seconds(+/-) in the microwave prior to cutting. You can also warm the potatoes in the microwave prior to using, also. This will speed up the oven cooking time and will ensure all is equally cooked and the cheese not over cooked. These can also be "cooked" in the microwave or toaster oven, with pretty good results. In fact, I will often put some in the microwave. If you use the microwave for the final cooking, you can leave out the "pre-cook" and "pre-warm" steps suggested. Enjoy...

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY



Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray image

From Everyday with Rachael Ray Mag, March 2009.

Provided by @MakeItYours

Number Of Ingredients 10

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Steps:

  • Preheat the broiler.
  • Make a slit lengthwise down each frank, being careful not to cut all the way through.
  • Place the grill seasoning and franks in a plastic bag; shake to coat.
  • Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  • Assemble the hot dogs and top with the caramelized onions.

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