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Tummy Dogs

By: Myra Innes

"Looking for a fun and flavorful way to jazz up hot dogs? Try these bacon-wrapped versions with zippy Dijon mustard. 'They don't take long to fix,' assures Myra Innes, Auburn, Kansas. 'And your tummy will thank you.'"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
5 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 bacon strips
8 hot dogs
4 ounces Monterey Jack cheese, cut into strips
1/4 cup butter or margarine, softened
1/4 cup Dijon mustard
8 hot dog buns
1 small onion, thinly sliced
1 (4 ounce) can diced green chilies

Directions

Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese slide down for 2 minutes. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired.