Love a good, all-beef, Angus hotdog now and then, but always looking for easy ways to dress them up? I love them simple sometimes – – hot off the grill, with just plain mustard and raw, chopped onions! But, there’s also times, when I’m just plain craving something more. Something fun!

You know what I mean? 😀

I almost didn’t post this, thinking it was “too simple”. But I’ve been craving them ever since I made them! The candied bacon, sweet, smokey and slightly salty, with the creamy, spicy pepper jack cheese, and those incredibly delicious peppers, roasted tomatoes and onions all snuggled around an all-beef hotdog had me practically INHALING my lunch!

I have been dying for another one ever since.

I had everything right on hand to make these, too, and to say they came out “DELICIOUS!” is an understatement! So I figured, oh heck, I’m sure there are plenty of others out there that would appreciate the idea! So here goes!! 😀

I started with quality, lean, all-beef Angus hotdogs. (LOTS of flavor there, right from the start!) I sliced open a pocket in the middle, not too close to the bottom nor ends, and stuffed them NICELY with pepper jack cheese! I wrapped them with very lean, thick-cut bacon, and sprinkled the tops with a nice amount of coarse ground black pepper.

 

 

I popped them into the oven, and while they were baking and filling the ENTIRE HOUSE with awesome smells, I got to work on a quick, chunky-style “relish”. Bell peppers and oven -roasted tomatoes from last summer’s garden pulled from the freezer, and some sweet onions!

 

 

I sautéed everything in a little butter, soy sauce and garlic salt for saltiness, dark brown sugar for a touch of sweetness, and a little kick in the back from a bit of sriracha hot sauce!

 

 

The over-filled hotdogs came out of the oven looking doggone good!!!! Sorry, I couldn’t stop myself.

*And don’t worry about that bit of cheese that spilled out! That toasted cheese is worth fightin’ for and there’s more than plenty left inside the dogs! 😉

 

 

I SO WISH they had smell-o-vision!!! These truly rocked!!! Especially after candying the bacon with dark brown sugar and a little soy sauce on top!!! OMG…..!!!! 😛 😀

 

 

I had a few leftover homemade rolls in the freezer, so after they thawed, I buttered them and grilled them on a hot grill pan! Both sides! Nothing worse than a pathetic, wimpy bun to hold a great dog! They need to be sturdy, hearty, crusty on the outside, and toasted!! 😀 😉

 

 

Now THAT’S what I’m talking about! 😉

 

 

The dogs were small and my rolls were quite a nice size, so instead of trying to eat 2 hotdogs on two wimpy buns, it worked out extremely well to enjoy two dogs on one homemade larger roll! 😉 I almost finished it, but had to pass the rest of mine to my hubby! He was so bummed. I know.

 

 

So don’t forget how DELICIOUS a simple, dang hotdog can be! Especially if you purchase a good brand that’s all-beef, no fillers, and made from real Angus beef! I ate MANY a hotdog as a kid growing up, and I still love them to this day! They make for a wonderful lunch or light supper, and there’s so many things that you can do to really make them special and dress them up! And believe me, these “cleaned up” pretty darned well! 😉 😀

Add these to your lunch or “simple supper sandwich night” soon!!! *I used some of my oven-roasted tomato stash from last year’s garden, but you can either make some, use fresh tomatoes and sauté, or sub with sun-dried tomatoes! Just make according to what you have on hand, even a few thin half-slices of fresh tomatoes added onto the inside, Chicago-Style, would be perfectly fun, too, I’m sure! 😉

So I hope you enjoy and not think this “too simple”. I’m no food snob!! We all need help figuring out those simple, quickie meals, too, just as much as specialties! 😉

Take care & have a fantastic day!!! See you soon!! ~Kelly

 

 

Yield: 2-4 servings

Candied Bacon-Wrapped Beef Dogs with Pepper Jack Cheese, Bells, Roasted Grape Tomatoes & Onions

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Ingredients

• 4 all-beef Angus hotdogs, slit open to make a pocket
• 12 (1/3 x 1/3 x 3") strips hot or mild pepperjack cheese, or enough to fill & nicely pack
• 8 strips lean quality bacon, or as desired and needed to cover
• coarse ground black pepper
• 4 packed tsp. dark brown sugar
• 2 tsp. soy sauce
• 2 large hoagie rolls (or 4 hotdog buns)
• 2 Tbl. butter, or as needed depending on size

For Relish:

• 2 Tbl. butter
• 1 small onion, sliced into small wedges
• 1 small green bell pepper, cut into strips or diced
• 1/4 cup sliced oven roasted grape tomatoes
• 1 tsp. soy sauce
• 1/4 tsp. dark brown sugar
• 1/8 tsp. garlic salt
• 1/2 - 1 tsp. sriracha sauce, or to taste
• *garnish with more sriracha sauce at the table

Instructions

Preheat oven to 375º F.

Cut a slit down the middle of each hot dog, not cutting all the way to the bottom nor each end, making a pocket. Fill each pocket with 3 strips cheese, or to fill nicely. Pack and smoosh in if you have to! You want to really fill them!

Wrap each dog with 2 strips lean bacon leaving all ends on the bottom if possible. Place onto baking rack over a foil-lined baking sheet. Sprinkle tops nicely with coarse ground black pepper.

Pop into preheated oven and bake for 30 minutes.

While dogs are baking, make relish. In medium sauté pan, melt butter. Add rest of ingredients and sauté unto veggies are crisp-tender, or cooked to desired preference. Set aside.

When dogs are mostly done (30 minutes is up), remove from oven and top each with brown sugar. (1 packed tsp. each.) Sprinkle tops with soy sauce, about 1 tsp. each or as desired.

Pop back into oven and bake until brown sugar has melted and candied and bacon is crisping. (About 5 more minutes, but watch carefully so that it doesn't burn).

Remove from oven. Set aside.

Slice open hoagie rolls and butter insides.