Stuffed Pretzel Dog
- 8 thick hot dogs, sausage links, or veggie dogs
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beer
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon spicy mustard
- 8 long pretzel rolls
Preheat an outdoor grill to medium-high or an indoor grill pan over medium-high heat. Grill hot dogs, sausage, or veggie dogs until cooked through and charred on the outside.
In a medium saucepot over medium-high heat, melt butter. Once melted, whisk in flour and cook until fragrant, about 30 seconds. Rapidly whisk in beer, followed by the milk, and whisk until smooth. Bring to a bubble and thicken then remove from heat. Stir in cheese and mustard until combined and reserve.
Using a thin, serrated knife, cut into the rolls all the way from one side and scoop out some of the inside of the roll in a circle. (You can toast these inside pieces and process them into pretzel breadcrumbs for another recipe-YUM!) Pop the rolls in a low oven or toaster oven to soften.
To assemble dogs, carefully spoon some cheese sauce into the opening of the rolls, moving them around to make sure all the walls of the inside are evenly coated. Place hot dog into the opening and serve.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!Posted by The Rachael Ray Show on Tuesday, 18 October 2016
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