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    You are in: Home / Recipes / Split Dog Foot-Longs Recipe
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    Split Dog Foot-Longs

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    ElizabethKnicely's Note:

    Put everyday hot dogs into high gear! Serve with Oil and Vinegar Slaw Salad.

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    Serves: 4


    hot dogs

    Units: US | Metric


    1. 1
      Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Split each of the hot dogs (We use Angus Hot Dogs) open lengthwise without cutting all the way through, and lay them cut side down in the hot skillet (like a book). Cook until golden brown and crispy, 5-6 minutes.
    2. 2
      While the hot dogs are cooking up, place a medium pot over medium-high heat with the butter. When the butter has melted, sprinkle in the flour and cook for about 1 minute. Whisk in the milk, ketchup and mustard. Add the chili powder, some salt and pepper, and bring up to a bubble. Simmer until thickened, 2-3 minutes. Remove the pot from the heat and stir in the cheese until melted. Reserve warm.
    3. 3
      When the hot dogs are ready, lay them griddle side-up in a toasted bun and top with some cheese sauce, pickles, hot peppers, and red onion. Serve with Oil and Vinegar Slaw Salad and Doctored-Up Baked Beans alongside.

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    Nutritional Facts for Split Dog Foot-Longs

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 726.7
    Calories from Fat 457
    Total Fat 50.8 g
    Saturated Fat 24.4 g
    Cholesterol 111.2 mg
    Sodium 1778.1 mg
    Total Carbohydrate 40.5 g
    Dietary Fiber 3.0 g
    Sugars 10.1 g
    Protein 28.5 g

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