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Seattle-Style Pigtail Hot Dogs

Seattle-Style Pigtail Hot Dogs
Total Time:
30 minutes


8 Bakery hot dog buns (uncut)
1 medium sweet onion, sliced
1/4 cup balsamic dressing
8 (12-inch) wooden skewers
8 jumbo hot dogs
8 tablespoons whipped cream cheese
5 tablespoons canned diced jalapeño peppers
5 tablespoons yellow mustard


  1. Preheat grill (or grill pan). Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut onion into 1/2-inch rounds and place in bowl with dressing; marinate onions 5 minutes.
  2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the hot dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs and onions 4–6 minutes, turning occasionally, or until steaming hot and onions are tender. Chop onions into bite-size pieces.
  3. Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 350kcal; FAT 19.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 35mg; SODIUM 1110mg; CARB 33g; FIBER 1.00g; SUGARS 8g; PROTEIN 12g; CALC 6%; VIT A 2%; VIT C 4%; IRON 10%

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