Best 20 Bacon Dogs Recipes

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.

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.

CHEESY BACON HOT DOGS

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.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

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!

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

BAKED BEANS WITH BACON AND HOT DOGS

Steps:

• Set oven to 350 degrees F.
• Grease a 2-quart casserole dish.In a large bowl.
• In a skillet cook the bacon with onions until evenly browned.
• Add in garlic and cook stirring for 2 minutes; drain and place into a large bowl.
• Add in the 2 cans baked beans, molasses, prepared yellow mustard, dry mustard powder, seasoned salt, tomatoes and brown sugar (start with 1/2 cup and add in more to taste) mix well to combine.
• Mix in the hot dogs.
• Transfer to prepared casserole dish.
• Bake uncovered for 1 hour and 15 minutes or until thickened and bubbly.

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.

CHEESY BACON ULTIMATE DOGS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

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 JALAPEñO POPPER DOGS RECIPE BY TASTY

Steps:

• Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
• Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
• Butterfly the hot dogs.
• Stuff them with a few spoonfuls of the filling.
• Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
• Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
• Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
• Remove the toothpicks and serve in buns with your desired toppings.
• Enjoy!

BACON-WRAPPED DOUBLE DOGS

Steps:

• Place 1 hot dog horizontally at the top edge of 1 bacon slice; roll once to secure. Place the second hot dog on the bacon, directly under the first hot dog, and wrap bacon twice at an angle. Tuck between the hot dogs. Tuck in second bacon slice where you left off and roll over remaining half of the hot dogs. Secure the end between the hot dogs. Repeat with remaining hot dogs and bacon slices.
• Heat a nonstick pan over medium heat and add bacon-wrapped hot dogs. Cook, turning as needed, until browned on all sides, about 10 minutes.
• Spread 1 tablespoon mustard over each bun. Add hot dogs. Top with dill pickle relish, red onion, and tomato.

BACON BURGER DOGS

Steps:

• Put the bratwursts in a medium pot in a single layer. Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary. Bring to a boil, then reduce the heat to medium low. Simmer until the bratwursts are cooked through, 12 to 14 minutes. Remove to a plate and allow to cool completely.
• Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Gently mix with your hands and divide into 4 equal portions.
• Lay out a piece of plastic wrap. Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly. Position the bacon rectangle with a short end in front of you. Press a portion of the beef over the half of the bacon rectangle closest to you. Place a bratwurst horizontally on top of the beef. Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap. Secure the bacon with kitchen twine in 3 or 4 spots. Repeat to wrap the remaining bratwursts.
• Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat. Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes. Remove to a plate, tent with foil and let rest 10 minutes.
• Meanwhile, preheat the broiler. Drizzle the insides of the buns with olive oil. Place on a baking sheet and broil until golden brown, about 1 minute. Use scissors to remove the twine from the bratwursts. Place on the buns and top with the chopped onion and cheese.

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.

SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO

Steps:

• Make the pico de gallo:
• Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
• Cook and assemble the hot dogs:
• Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
• Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
• Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

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 CHEESEBURGER DOGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.
• Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.
• Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about 1/4-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about 1/6 the mushroom mixture over hot dog.
• Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.
• Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

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.

BACON BURGER DOGS

Steps:

• 1. Blend first 7 ingredients by kneading them together.
• 2. Using a bit more than 1/2 cup of the beef mixture, patted into a rectangle, wrap each hot dog. Cover it completely so that it looks like a cylinder.
• 3. Wrap bacon around the outside of the burger dog. If using thinly sliced bacon, I would recommend using two slices.
• 4. Grill the bacon burger dogs until the beef mixture is thoroughly cooked (well done). Be careful to turn them and cook well on all sides.
• 5. When cooked completely, brush with bbq sauce to your taste.
• 6. Serve on buns or rolls with extra bbq sauce, a slice of cheddar cheese, or other condiments of your choosing.
• 7. Enjoy!

MY BACON AND CHEESE HOT DOGS IN A BLANKET

Steps:

• Preheat oven to 375°; grab a large ungreased baking sheet or a couple of ungreased small ones.
• Unroll the crescent rolls into their 8 sections.
• For each section on the shortest end (opposite the point/tip), lay down 1/2 slice of cheese.
• Top cheese with 1/2 slice of bacon; Top bacon with uncooked hot dog.
• Roll everything up, starting with the short end just as if you were doing just a crescent roll, making sure the /tip/ is tucked underneath when you place it on your baking sheet(s).
• Place 4 wrapped dogs on each of the UNgreased small sheets OR all 8 dogs on the UNgreased large sheet.
• There should be a little space around each hot dog to allow the crescent roll to poof a little; the dogs should NOT be touching each other.
• Place in preheated oven for 13-15 minutes or until the crescent rolls are golden brown; Serve hot.
• NOTE: please don't use fat free cheese, it really doesn't melt well and the flavour is too plastic, LOL!