Serves: 5
Total Calories: 60
Yield: 10
Split hot dogs without slicing all the way through. Place cheese strips down center of hot dogs. Wrap each hot dog with a slice of bacon; fasten with toothpicks. Roast over an open flame or hot coals until bacon is crisp-tender and hot dogs are heated through.
Tip: For a quick-fix cookout, slide precooked veggies and fully cooked and sliced bratwurst or Italian sausage on metal skewers. Grill kabobs over medium coals until heated through.
This Chuckwagon Dogs recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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