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Heat oil to 300˚F and fry each egg for about three minutes, until browned on all sides.

Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Whisk the remaining two eggs together to form an egg wash. Press out the sausage mixture into patties and wrap around the floured eggs. Combine sausage, green onions, garlic, mustard, salt, and pepper. Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg). Serve on hot dog buns with your favorite burger or hot dog condiments.īring a medium pot of water to a boil.

Burgers should be done when some cheese starts oozing out along with meat juice. You’ll need to do three to four turns (or more) to make sure you have even cooking around each dog. Grill for 6 to 10 minutes, turning the dogs when charred grill marks appear on a side. Place the soon-to-be burger dogs on a hot grill. Roll it up, making sure that the ground beef is evenly concealing the cheese stick. Flatten each ball out into a rectangle and place a cheese stick toward the bottom. Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into five to six palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day). Slice the cheese into sticks (about the size of string cheese). Here's what you need to make five to six burger dogs: (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread with a ring of foil.) Remove and let cool slightly before serving. Bake in a preheated oven at 375˚F (190˚C) for 25 minutes. Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional). Once dough has thawed, uncover and scoop the dip into the center of the skillet.

In a medium bowl, combine cream cheese, Parmesan, Romano, mozzarella, sour cream, artichokes, spinach, garlic, basil, and red pepper flakes. Cover and let rise until thawed and doubled in size. Place the dinner roll dough balls in a ring around the skillet. * 3/4 cup frozen chopped spinach, thawed and drained of excess waterĬoat a 10-inch oven-safe skillet with olive oil. * 1 14-oz can (1 1/2 cups) artichoke hearts, drained and chopped