Tucson Dogs

Looking for a hearty dinner? Then check out these hot dogs topped with chili beans, bacon and tomatoes — a cheesy meal.

Yield

4 servings

Ingredients

2 (11 ounce) cans Pillsbury® refrigerated crusty French loaf
4 beef hot dogs
1 cup chili beans in sauce (from 16-ounce can)
6 slices packaged precooked bacon, coarsely chopped (1/2 cup)
2 medium plum (Roma) tomatoes, cut in half horizontally, sliced
1/2 cup crumbled Mexican cheese (Cojita)

Directions

Preheat oven to 350°F (177°C). Spray large baking sheet with cooking spray, or grease with Pan Release. Remove dough from cans; place seam side down and 3 inches apart on baking sheet.

Bake for 26 to 30 minutes or until deep golden brown. Cool slightly, about 25 minutes.

Meanwhile, heat gas or charcoal grill. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.

Place chili beans in medium microwavable bowl; cover loosely. Microwave on HIGH 45 to 60 seconds, stirring every 30 seconds, until hot.

Cut each loaf in half horizontally, cutting not quite all the way through. Cut each loaf in half crosswise, to make total of 4 smaller loaves. Place 1 hot dog in each loaf. Top with chili beans, bacon, tomatoes and cheese.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 30 minutes
Grill Time: 15 minutes

Additional Information

To broil hot dogs, set oven control to broil. Spray baking sheet with cooking spray. Place hot dogs on baking sheet. Broil with tops 4 to 6 inches from heat 4 to 5 minutes or until hot.

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