Name: Spiral-Cut Hotdogs recipe
Ingredients: 1 (16 ounce) package Ball Park Franks;1 (8 count) package Ball Park Hot Dog Buns;1 (10 or 12 inch) wooden skewer;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)

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Ingredients

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

Nutrition Info

365.2 calories carbohydrate: 40.1 g cholesterol: 40.5 mg fat: 17.8 g fiber: 1.4 g protein: 11.2 g saturatedFat: 6.1 g servingSize: - sodium: 1179.6 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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.

Alternatives to this recipe

Spiral-Cut Hotdogs