Spiral-Cut Hotdogs

Spiral-Cut Hotdogs Amp-up your cookout with spiral-cut hotdogs and an array of toppings that take your ‘dog to new heights. Let your guests customize the toppings on their grilled ‘dogs, and you’ll have a cookout to remember.

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package Ball Park Franks
1 (8 count) package Ball Park Hot Dog Buns
1 (10 or 12 inch) wooden skewer

Hawaiian Dog:

½ fresh pineapple, chopped
¼ cup sugar snap peas, chopped
4 tablespoons red onion, minced
¼ cup teriyaki mayo (equal parts teriyaki sauce and mayo)

Time Details

PREP :

COOK : 10 mins

TOTAL : 20 mins

SERVING : 8

YIELD : 8 servings

Step 1

Thread hotdog onto skewer completely. Holding paring knife at slight angle to one end of hotdog, cut through hotdog while turning skewer away from you.

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Step 2

Heat grill. Grill hotdogs until hot throughout. Serve in buns with toppings of your choice.

Per Serving: 365 calories; protein 11.2g; carbohydrates 40.1g; fat 17.8g; cholesterol 40.5mg; sodium 1179.6mg. Buffalo Blue Dog: chopped celery, blue cheese crumbles, Buffalo sauce mayo (mayo + Buffalo sauce to taste)