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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My parents always made these hot dogs when they barbecued, recalls Cheryl Gillpatrick of Loveland, Colorado. They were not only a family, but guests liked them, ,too. They're good hot or cold. Ingredients:
1 large whole dill pickle (5 inches) |
1 block (4 ounces) cheddar or colby cheese |
8 hot dogs |
4 teaspoons prepared mustard |
8 bacon strips |
8 hot dog buns |
Directions:
1. Cut pickle lengthwise into eight thin slices. Cut cheese into eight 5-in. x 1/2-in. x 1/4-in. sticks. Cut hot dogs in half lengthwise; spread cut surfaces with mustard. On eight hot dog halves, layer a pickle slice and a cheese stick; top with remaining hot dog halves.
2. Place one end of a bacon strip at the end of each hot dog; push a toothpick through the bacon and both hot dog pieces. Firmly wrap bacon around each hot dog and secure at the other end with a toothpick.
3. Grill, uncovered, over medium heat for 8-10 minutes or until bacon is completely cooked, turning occasionally. Discard toothpicks. Serve in buns. Yield: 8 servings.
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