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Jalapeno-Stuffed Curly Dogs

Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episodes: Game Day 101 and Tailgate Weekend

Jalapeno-Stuffed Curly Dogs

Name: Jalapeno-Stuffed Curly Dogs
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 servings
Ingredients: 12 hot dogs; 4 to 5 whole pickled jalapenos, seeded and thinly sliced lengthwise; 2 cups baking mix; 1/2 cup whole milk; 1/4 cup (4 tablespoons) unsalted butter, melted; 2 cups shredded Cheddar; Flour, for dusting

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Level: Easy

Total: 40 min
Active: 25 min

Yield: 12 servings

Level: Easy

Total: 40 min
Active: 25 min

Yield: 12 servings

Ingredients

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12 hot dogs

4 to 5 whole pickled jalapenos, seeded and thinly sliced lengthwise

2 cups baking mix

1/2 cup whole milk

1/4 cup (4 tablespoons) unsalted butter, melted

2 cups shredded Cheddar

Flour, for dusting

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.
Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.