Barbecue Hot Dogs with Slaw
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1 (8-count) pkg all-beef hot dogs
- 8 slices bacon
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup mayonnaise
- 3 Tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 (8-count) pkg hot dog buns
- ½ (24-oz) jar bread-and-butter pickles
- ½ (18-oz) bottle barbecue sauce
Instructions
- Preheat oven to 400°F. Wrap each hot dog with 1 slice bacon. Cook hot dogs in a large nonstick skillet over medium heat, turning occasionally, until bacon begins to brown on all sides.
- Transfer hot dogs to a foil-lined rimmed baking sheet. Bake 10 to 15 minutes or until bacon is crisp.
- Meanwhile, stir together coleslaw, mayonnaise, vinegar, and smoked paprika. Season with salt and pepper, if desired.
- Serve hot dogs in buns topped with coleslaw and pickles. Drizzle with barbecue sauce.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
655
|
655
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 18 | 18 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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