Giada Dog at Pinks
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 406
- Total Fat
- 27
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 47
- Sodium
- 700
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
6 all-beef hot dogs
2 tablespoons extra-virgin olive oil
8 cremini mushrooms, sliced into 1/4-inch slices
1 small onion, halved and sliced thin from root to tip
1 small onion, halved and sliced thin from root to tip
1 red pepper, thinly sliced
1/4 teaspoon dried oregano
Kosher salt
2/3 cup yellow cherry tomatoes, halved
1 cup shredded mozzarella
2 tablespoons unsalted butter, at room temperature
6 potato hot dog buns
Directions
- Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping.
- In the same pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, about 5 minutes. Add the onions and red peppers, season with the oregano and 1/8 teaspoon salt and continue cooking, stirring occasionally, until the onions and peppers are softened and beginning to brown, about 8 minutes. Turn off the heat and add the tomatoes and 1/8 teaspoon salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt.
- Preheat a grill pan or a broiler to medium-high. Butter the sides of each bun and grill or broil until golden, about 1 minute. Place each hot dog in a toasted bun. Divide the vegetable-cheese mixture evenly over the dogs.