Stuffed with melty cheese, wrapped with salty prosciutto and topped with tomato and basil, we turn the everyday hot dog into a gourmet treat.
Recipe courtesy of Nature’s Own Bread. For more information, visit naturesownbread.com.
Set EGG for indirect cooking at 375°F/191°C.
Cut a lengthwise slit down center of each hot dog; do not cut all the way through bottom or ends. Sprinkle Italian seasoning evenly over hot dogs, rolling to coat.
Pull each string cheese piece in half vertically, forming 6 pieces. Stuff 1 cheese piece into each hot dog slit. Wrap 1 prosciutto slice around each stuffed hot dog, encasing completely. Brush prosciutto lightly with oil. Place hot dogs on baking sheet.
Cook 10 to 12 minutes or until heated through and cheese melts. Place hot dogs in rolls. Top with mustard, tomato and basil.
Makes 6 servings