I always use Ball Park all beef hot dogs. I figure if I’m going to eat a hot dog, I don’t want it to be a turkey dog. I want all beef! I started by wrapping the dog with a piece of bacon that I secured in place with a couple of toothpicks. I wasn’t sure if this step was necessary (the toothpicks, not the bacon), but I did it anyways. As soon as the bacon began to cook, I remove the toothpicks which made it easier to move the dogs around on the grill pan and cook all sides evenly.

I let the bacon get fairly crispy (because I prefer crispy bacon), you can cook it as long as you’d like. The picture below was during the cooking, it was crispier than this.

In a separate pan, I sautéed some bell peppers and onion.

I wanted to keep the toppings simple, since I wanted the bacon to be the star. In fact, after tasting both, I preferred the dogs without the peppers and onions. I really wanted to taste the bacon, and while I love sautéed peppers and onions, I felt they hid the bacon flavor a bit too much.

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Bacon Wrapped Hot Dogs

Author Joy in Every Season

Ingredients

• 1-2 beef hot dogs per person
• hot dog buns
• 1 slice bacon per dog
• red yellow, & orange bell peppers (about 1/2 each per 4 dogs)
• 1/2 yellow onion per 4 dogs
• olive oil for sautéing peppers & onions
• mustard
• ketchup

Instructions

• Thinly slice bell peppers and onion. Sauté in a little olive oil in large sauté pan over med. heat until tender.
• Wrap each hot dog with a slice of bacon, secured in place with toothpicks.
• Heat grill pan to med/high and bacon wrapped dogs until bacon is crispy and dogs are heated through (you can remove the toothpicks after a few minutes of cooking).
• Place in bun and top with grilled peppers & onions or just a little mustard/ketchup.

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