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Spiralized Hot Dogs with Gruyere & Spinach

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Spiralized Hot Dogs with Gruyere & Spinach

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It's finally starting to feel like summer up here in North East Ohio - and that means it's time to uncover the log pile in the back yard and get to cooking over the open flames. If there's one thing I remember fondly from the summers of my youth, it would be roasting hot dogs with friends and fam in the backyard.


Now that I'm an "adult" weenie roasts have gotten a makeover. Instead of slathering on the traditional ketchup and mustard combo, I roasted up some spinach mixed with Gruyere for an adultier twist on a childhood favorite.


Categories: Dinner , Video Recipes

Tags: Hot Dogs , Gruyere , Spinach , Mozzarella , Fire Roasted , Campfire

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Spiralized Hot Dogs with Gruyere & Spinach

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes 4 hot dogs

Ingredients:

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  • 4 hot dogs
  • 6 cups spinach
  • 3 tablespoons salted butter
  • 1/2 cup sweet onion, chopped
  • 1/4 cup mozzarella, shredded
  • 1/2 cup gruyere, shredded
  • 3 tablespoons plain Greek yogurt
  • hot dog buns
  • foil

Here's How:

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  1. Build a fire (OR light grill) and let it burn down until the coals are piping hot. Place a grate in a secure position 3-4 inches above the fire.
  2. Place a sheet of foil on a flat surface. Spread the butter across the foil. Pile the spinach in the center of the foil then add the mozzarella and gruyere. Mix the cheese and spinach together then add the Green yogurt and quickly fold into the spinach and cheese mixture.
  3. Wrap the foil tightly around the spinach to form a pouch. Use a second sheet of foil to create a second layer, to prevent leaks when flipping the pouch. Place the spinach filled packet onto the grate over the fire. Cook for 10-15 minutes, flipping once. Cook until the spinach is half it's precooked size and the onions have softened.
  4. While the spinach cooks, skewer each hot dog on a long roasting stick. Use a knife to slice into the hot dogs at a forty-five degree angle. Spin the hot dogs as you cut them. Gently pull the hot dog so that it spreads apart down the skewer.
  5. Roast the hot dogs on their skewers over the hottest part of the fire. Rotate frequently to cook evenly. Remove the spinach from the fire when the hot dogs are ready.
  6. Spread the cheesy spinach mixture across the tops of the spiralized hot dogs and be sure to get it into the spirals of the dog. Serve on a toasted bun and enjoy!

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