Spiral-Cut Hotdogs

Amp-up your cookout with spiral-cut hotdogs and an array of toppings that take your ‘dog to new heights. Let your guests customize the toppings on their grilled ‘dogs, and you’ll have a cookout to remember.

INGRIDIENT

1 (16 ounce) package Ball Park Franks

1 (8 count) package Ball Park Hot Dog Buns

1 (10 or 12 inch) wooden skewer

½ fresh pineapple, chopped

¼ cup sugar snap peas, chopped

4 tablespoons red onion, minced

¼ cup teriyaki mayo (equal parts teriyaki sauce and mayo)

DIRECTION

Step: 1

Thread hotdog onto skewer completely. Holding paring knife at slight angle to one end of hotdog, cut through hotdog while turning skewer away from you.

Step: 2

Heat grill. Grill hotdogs until hot throughout. Serve in buns with toppings of your choice.

NUTRITION FACT

Per Serving: 365 calories; protein 11.2g; carbohydrates 40.1g; fat 17.8g; cholesterol 40.5mg; sodium 1179.6mg.

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