Type what you have

Ingredients

• ✓ hot dog

Instructions

1. 1 Bring a pot of water to a boil.
2. 2 Meanwhile, cut hot dogs in half, crosswise. Make 3 cuts on one side of each hot dog, leaving about ⅓ rounded end of hot dog uncut for octodog head. Flip hot dog; make 3 more cuts on other side, so you have 8 legs
3. 3 Cook octodogs in boiling water until cooked through and legs curl up, about 1 minute.

By FreckleLemonade

Ingredients

• ✓ hot dog
• chicken broth
• chive

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ hot dog
• american cheese
• crescent dinner roll

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slit hot dogs to within 1/2 inch of ends; insert 3 cheese strips into each slit.
3. 3 Separate crescent dough into triangles. Wrap each hot dog with a dough triangle, then place cheese-side up on an ungreased cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Pillsbury

Ingredients

• ✓ hot dog
• water
• ramen noodle
• cauliflower
• spinach

Instructions

1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole

Ingredients

• ✓ hot dog
• hot dog bun
• chili with beans
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
2. 2 Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.
3. 3 Bake 15 to 20 minutes or until hot and cheese is melted.

By HORMEL CHILIR

Ingredients

• ✓ hot dog
• pie crust
• cheddar cheese
• chili
• onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape.
3. 3 Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

By Cooking Daddy

Ingredients

• ✓ hot dog
• cheddar cheese
• pickle relish
• ketchup
• mustard
• onion
• hot dog bun

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl.
3. 3 Spoon into hot dog buns. Wrap each sandwich in aluminum foil.
4. 4 Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

By PEARLIE5

Ingredients

• ✓ hot dog
• cornbread mix
• brown sugar
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. 2 Stir cornbread mix and brown sugar together in a large bowl. Whisk eggs and milk in a small bowl until smooth. Fold eggs and cheese into cornbread mixture until moistened. Spoon mixture into muffin tins about 2/3 full. Add 1 hot dog half to each muffin.
3. 3 Bake in the preheated oven until golden brown, about 14 to 18 minutes.

By TINA3031

Ingredients

• ✓ hot dog
• yellow mustard
• cheddar cheese
• bacon
• toothpick
• hot dog bun
• dill pickle

Instructions

1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Ingredients

• ✓ hot dog
• bamboo skewer
• parchment paper
• corn bread mix
• milk
• egg
• sugar

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ hot dog
• cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• whole milk
• egg
• vegetable oil
• skewer

Instructions

1. 1 Mix cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl; stir in milk and egg until smooth. Cover; refrigerate until needed.
2. 2 Bring a large pot of water to a boil. Add hot dogs; cook until heated through, about 7 minutes. Drain on a paper towel-lined plate; let rest for 10 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog; blot dry with paper towels. Pour chilled batter into a tall glass.
4. 4 Dip one hot dog into batter to coat; transfer to oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding.
5. 5 Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat with remaining hot dogs.

By BetterCookingForSingleFathers

Ingredients

• ✓ hot dog
• oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• bacon drippings
• buttermilk
• egg
• baking soda
• wooden stick

Instructions

1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Ingredients

• ✓ hot dog
• kosher dill pickle
• all-purpose flour
• egg
• brown mustard
• cornmeal
• salt
• black pepper
• canola oil
• bacon
• toothpick
• hot dog bun

Instructions

1. 1 Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
2. 2 Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
3. 3 Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
4. 4 Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
5. 5 Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.

By Linda T

Ingredients

• ✓ hot dog
• oil
• wooden stick
• all-purpose flour
• self-rising flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• lard
• shortening

Instructions

1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Ingredients

• ✓ hot dog
• bacon
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread about 1/3 of the brown sugar in the bottom of a 9x13 inch baking dish. Slice each hot dog into 6 pieces and wrap each piece with 1/3 slice of bacon. Secure with toothpicks. Arrange half of the bacon wrapped dogs in a single layer over the sugar in the baking dish. Sprinkle another 1/3 of the sugar over them. Top with another layer of bacon dogs, followed by the remaining sugar. Cover the dish with aluminum foil.
3. 3 Bake for 45 to 60 minutes in the preheated oven, stirring a few times. Once the bacon is crisp, remove the dish from the oven and transfer the contents to a slow cooker. Set on high for about 10 minutes, then set to low to keep warm while serving.

By Lydia

Ingredients

• ✓ hot dog
• cheddar cheese
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.

By Goldie

Ingredients

• ✓ hot dog
• hot dog bun

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate.
3. 3 Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes.
4. 4 Serve hot dogs in toasted buns.

By Nicole Russell

Ingredients

• ✓ hot dog
• mashed potato
• american cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
3. 3 Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

By Deb Paul

Ingredients

• ✓ hot dog
• cream-filled sponge cake
• canned cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a saucepan of water to a boil over high heat. Add hot dogs, and boil until thoroughly hot, about 5 minutes; drain and keep warm.
3. 3 Meanwhile, unwrap the snack cakes, and place onto a cutting board, upside-down. Cut halfway through the bottoms of the snack cakes with a small, serrated knife to create "buns" for the hot dogs.
4. 4 Blot the hot dogs with a paper towel to remove excess water and place a hot dog inside each "bun".
5. 5 Remove the protective top from the can of cheese, and hold the nozzle close to, but not touching, the exposed side of the hot dog. Dispense cheese by decisively pressing the nozzle towards the hot dog and slowly drawing the tip along the hot dog in a straight line, or decorative pattern of your choice.

By Kevin

Ingredients

• ✓ hot dog
• crescent roll
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain and pat dry with paper towels.
3. 3 Unroll crescent dough and separate into 8 strips. Wrap 1 strip of dough around each hot dog, leaving small gaps for the eyes, to create the look of a mummy.
4. 4 Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
5. 5 Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
6. 6 Enjoy!

By DessertQueen123

Ingredients

• ✓ hot dog
• bacon
• butter
• brown sugar

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet.
3. 3 Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter.
4. 4 Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top.

By bookmdanno

Ingredients

• ✓ hot dog
• brown sugar
• ketchup
• bourbon

Instructions

1. 1 Mix hot dogs, brown sugar, ketchup, and bourbon in a saucepan; bring to a boil. Cook, stirring occasionally, until hot dogs are cooked through and evenly coated, about 10 minutes. Transfer to a slow cooker to keep warm for serving.

By Sue's recipes

Ingredients

• ✓ hot dog
• bourbon whiskey
• ketchup
• brown sugar

Instructions

1. 1 Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.

By Aimee Stooksbury Hower

Ingredients

• ✓ hot dog
• baked bean
• cornbread mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.
3. 3 Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.

By xekoliara

Ingredients

• ✓ hot dog
• crescent roll
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Unroll crescent dough; pinch or press perforation between triangles to form 4 rectangular pieces. Cut each rectangle in half lengthwise to form 8 narrow strips. Set aside.
3. 3 Cut a 2-inch slice through center of one end of 1 hot dog; cut two more 2-inch slices on either side of original slice, so "legs" are about the same thickness. Repeat on the other end of hot dog. Repeat cutting slices ("legs") into remaining 7 hot dogs.
4. 4 Roll 1 crescent strip around center of each dog. Place spider dogs on an ungreased baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into ketchup; dot "eyes" onto each spider. Serve spider dogs with remaining ketchup.

By fabeveryday

Ingredients

• ✓ hot dog
• pineapple chunk
• brown sugar
• sugar
• baked bean

Instructions

1. 1 Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.

By DCOTTON

Ingredients

• ✓ hot dog
• bacon
• oil
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes.
4. 4 Drain on a paper towel-lined plate.
5. 5 Serve hot dogs in toasted buns.

By Amy Burrows

Ingredients

• ✓ hot dog
• crescent roll
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Separate dough into 8 triangles. Roll 1 dough triangle a bit larger; sprinkle 1 ½ teaspoons Cheddar cheese over top. Lay 1 hot dog at base of dough triangle; roll dough around hot dog. Transfer rolled hot dog to a baking sheet. Repeat with remaining dough triangles, cheese, and hot dogs.
3. 3 Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.

By Travelgoddess

Ingredients

• ✓ hot dog
• hot dog roll
• onion
• chile sauce
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat.
2. 2 Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
3. 3 Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
4. 4 Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

By Ashley Schulte

Ingredients

• ✓ hot dog
• ketchup
• bourbon
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ketchup, bourbon, and brown sugar in a saucepan over medium heat. Cook and stir until sugar dissolves, 2 to 3 minutes. Add hot dogs. Cover and simmer for 1 hour.
3. 3 Let cool completely before refrigerating for 24 to 48 hours.
4. 4 Reheat hot dogs by simmering in a pan over medium heat, about 5 minutes. Serve warm with toothpicks.

By islandgirlejfan