To help start summer right, we decided to come up with a fun and delicious new way to enjoy that classic summer nosh: the hot dog.
So instead of grilling the hot dogs, then slapping them in buns, we wrapped pizza dough "buns" around the hot dogs, then grill them.
The result is a wonderfully crispy grilled bread surrounding a juicy dog. And since these hot dogs are perfect for dipping, we created a trio of condiments to get you started.
For the hot dogs:
20-ounce package refrigerated pizza dough
8 hot dogs
1 tablespoon vegetable oil
Heat a grill to medium-high.
Divide the dough into 8 pieces. Roll each piece into a snake 24 inches long. Wrap each hot dog with one of the lengths of dough, spiraling the dough around the length of the hot dog. Place the wrapped hot dogs onto a tray. Using a pastry brush, lightly coat each wrapped hot dog with a bit of the oil.
Grill for 12 to 15 minutes, turning every few minutes, until golden brown on all sides. Serve with the condiments in small cups for dipping.
For the chipotle ketchup:
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
3/4 cup ketchup
1 teaspoon smoked paprika
In a small bowl stir together the minced chipotle, adobo sauce, ketchup and paprika.
For the citrus mustard:
1/2 cup brown mustard
1/4 cup mayonnaise
Zest of 1/2 lemon
Zest of 1/2 orange
1/4 teaspoon ground black pepper
2 tablespoons honey
1 tablespoon balsamic vinegar
In a small bowl stir together the mustard, mayonnaise, both zests, the black pepper, honey and vinegar.
For the pimiento cheese relish:
1/4 cup mayonnaise
4 ounces cream cheese, softened
1/4 cup finely grated cheddar cheese
1 tablespoon Worcestershire sauce
1/4 cup sweet pickle relish
4-ounce jar chopped pimiento, drained
1 teaspoon hot sauce
To prepare the pimiento cheese relish, in a small bowl, blend the mayonnaise with the cream cheese and cheddar until smooth. Stir in the Worcestershire sauce, relish, pimiento and hot sauce.