Low Carb Hot Dog on a Stick – OH MY!!
It’s the 4th of July and I was thinking about something Low Carb and in keeping with the holiday and our American traditions. What could be more American than a Hot Dog on a Stick??
For this recipe I used Oscar Mayer Bun length Angus Beef Hot Dogs. Reportedly, they are less than >1 net gram of carbs per Dog.
The “bun” a is version of the Fat Head Pizza crust with a few minor adjustments.
Check out my Fat Head Blog post here > TheLowCarbBlog.com/2017/07/03/fat-head-pizza/ .
The adjustments are as follows:
1) I went with a sweet spice profile – which worked out REALLY WELL. I put 2-3 drops of QuickSweet in with the beaten egg and then a couple of drops in the actual dough as I was mixing it at the 1 min mark.
2) I added some Garlic powder, Onion powder and Paprika to the dough mix.
3) When forming the dough (be sure and follow the logic I laid out in the Pizza post), I did it in half batches and formed a long “ribbon” loaf, then worked it into a pretty symmetrical piece. Use two pieces of parchment, a couple of shots of cooking spray – wet hands, etc, etc, etc…
Once I had it laid out as shown, I rolled each dog up carefully. Once it was fully encased, I cut the dough and moved the finished dog over to a cooking sheet lined with parchment paper. I repeated this process until I had 7 dogs done. With a little effort I might have gotten all eight in the batch. Oh well.
I measured the sticks – cut them and soaked them in water (to prevent burning) for a few minutes before inserting them into the dog. Once I had them to this point – I rolled the dogs up in the dough.
I “docked” the dough before rolling the dogs and added a few more holes after they were set into place on the cooking sheet.
I put them in the oven at 400F with the timer set for 15 min. With about 6-7 minutes left to go, I took them out and put a quick egg wash on them. The wash was 1 whole egg and a little light cream (HWC would work too) – well beaten. I put them back in the oven to finish up. I kept a close eye on them toward the end and reset the timer once. I was looking for just the right color. Probably about 18-19 min. total cooking time.
I took them out – let them rest a minute. Dusted them with just a little more Paprika for color and Oh MY GOODNESS!! These things were RIDICULOUSLY GOOD. I had a couple of sauces ready – none needed. They were PERFECT just the way you see them.
The sides were Avocado Lime Angel eggs (the other Avocado egg!!) and a Bacon Jalapeno Cream Cheese ball. I’ll cover these two recipes soon. I was feeling a little light on my fat intake lately. Ha HA!! Problem solved.
If you like this recipe – share it with your friends!! Enjoy!!