Ingredients
- hot dog
- slice Cheddar cheese
- slice bacon
Instructions
-
Step 1
First, I get my oven heating to 400°F. Then, I take a sharp knife and carefully slice a pocket along the hot dog, going about three-quarters deep—enough to hold the cheese without cutting through. I break a slice of cheddar in half and tuck both pieces into that slit. Next, I wrap the bacon around the hot dog in a spiral, starting at one end and overlapping slightly, then secure everything with a toothpick so it stays put. Pop it onto a small baking sheet and slide it into the hot oven. After 12 to 15 minutes, when the bacon is crisp and the cheese has started to ooze, it’s done. Let it cool just for a minute before digging in—that cheese is molten. The aroma alone will make you impatient
-
Step 2
trust me, the wait is worth it.
Chef's Tip
I always use thin-cut bacon for this recipe—it wraps more easily and crisps up faster without burning the cheese. If your hot dogs are plump, you might need a second slice of bacon to cover the ends, so keep one handy.
Storage Tips
Leftover mad dogs keep well in the fridge for up to 3 days; just reheat them in the oven or air fryer to re-crisp the bacon. Avoid the microwave, as it makes the bacon chewy and the cheese rubbery.
Variation Tips
Swap the cheddar for pepper jack to add a spicy kick, or use a jalapeño-cheddar hot dog for extra flavor. For a fully loaded snack, serve with a side of sugar-free ketchup and mustard, or chop and toss into a keto salad. Another twist is to sprinkle everything bagel seasoning on the bacon before baking—it adds a delicious crunch.