Prosciutto Dogs

Hot dogs are great and all, but I really like mine dressed-up a bit. And Charming is always a happy man when I bring a plate of these dogs out to the table. There’s just something about meat that’s wrapped with meat…it makes men happy. While these are dressed with provolone cheese and crisped bacon, you can top the dogs with whatever you like.

So, super easy...Just for garnishing, I take 4 slices of bacon, halve them and get to sizzling in a skillet. If I don't want any bacon for garnish one night, then I just pour 2 tablespoons of extra virgin olive oil into the skillet.

While the bacon is sizzling, I start with some really good beef franks. (My family prefers Hebrew National's Beef Franks)

 

Then I carefully separate slices of prosciutto so that I have equal amounts of slices to hot dogs. You need one slice of prosciutto per frank...unless you get some of the thicker or longer franks, then two slices of prosciutto will be needed.

Prosciutto meets frank...I lay the prosciutto down and begin rolling the frank on a slight angle.

Continue rolling until the entire frank is wrapped in our lovely prosciutto. Then grab another and begin rolling again.

Remove the bacon and set it aside until later. Remove some of the rendered bacon fat allowing just enough to coat the bottom of the pan.

Time to get those franks into the skillet. (I'm getting hungry)

Allow the prosciutto to crisp-up on each side...it takes only about 2-3 minutes per side. 

Keep rolling the franks onto the uncooked sides until all sides are beautifully crispy & slightly browned. Don't these just make you want to grab one right out of the skillet and take a big bite? 

 

Oh yeah....time to deal with our buns. Regular buns are fine, usually I would recommend that whole wheat buns be used...

 

but this time I'm going with some cheesy breadsticks from the bakery. I cut each breadsticks in half and then split it down the middle.

 

 

 

  

Perfect for holding our prosciutto franks! It just needs a little bit of something...like a slice of provolone cheese!

 

Place our very hot dog onto the cheese and then dress it with some mustard.

 

 

Remember that bacon I did in the beginning? Well with a quick chop job, bacon bits are ready to be the ultimate topping for this hot dog.

 

  

Now that's a dog that deserves to be admired...then devoured quickly!

Prosciutto & Cheese Rosettes

I came up with these tasty treats when I had just a few strips of prosciutto left...they couldn't be put away and unused before their time came to an end. Plus, they are great for everything from bridal showers, to family get-togethers, to sports viewing gatherings.

Very simple to do...almost impossible to mess-up these savory bites. Plus they look really pretty too. Guys don't care about pretty, I know, but it's nice to present something that doesn't look like dog chow during a game.

Grab a skillet and let's get to cooking some bacon! I take several slices of bacon and cut them in half. This seems to allow me to fit and maneuver more of them in the skillet to get the coloring and crispness I like for each slice. Then turn the heat up to medium high and let them start cooking. I want them to be cooked and a bit browned but not quite crispy for this recipe...they will be put under a broiler in the final step.

Next, I turn my attention to the prosciutto slices, while also keeping a watchful eye on my bacon for turns and flips needed, and cut each slice in half width-wise. This allows the perfect size for placing them in a mini muffin pan without lapping over the sides.

While the bacon is cooking, I take a pastry brush and dab a little bit of the bacon grease into the muffin tins. 

OR a little bit of cooking spray could be used. (I prefer to carry the bacon flavor over)

Time to start placing my prosciutto. Separating the slices can be a bit nerve wracking...especially if they are sliced extremely thin...so I take care while separating them to be sure that I don't end up splitting slices. 

Then each slice is placed into the muffin tins by laying the center of the slice down

and gently pressing the sides to form a cup in the tin.

Option #1: Flat Slices To Be Rolled Before Placement

Option #2: The Roll-up

I like to slice the provolone cheese by rolling it up (loosely) before slicing it.

 

 

This allows me to pick up the pieces I need...

 

 
and makes for easy placement into the prosciutto cups.

Then I slice my mozzarella cheese sticks into 1/4" thick rounds. 

The mozzarella sticks just make a perfect fit into the center of the prosciutto cups. And it's not too much mozzarella cheese...just right.

 

Now for my favorite garlic spread mix...Johnny's Great Caesar Garlic Spread & Seasoning. My local Costco sells this amazingly wonderful mix. If you do not have a Costco in your area, or have trouble locating some of Johnny's Great Caesar Garlic Spread & Seasoning, then visit their website at: http://www.johnnysfinefoods.com/

 

Sprinkle a little of the garlic spread seasoning over the top of each prosciutto cup...this just makes it so delectable. (a little goes a long way)

 

The final step brings our bacon back to the chopping block...each slice gets cut in half length-wise and then into 1/4" slices width-wise. Those little pieces of bacon then get sprinkled on top of the cheese.

One more quick step before going into the oven, a quick spritz of cooking spray for each cup...which helps brown the garlic spread seasoning.

 

Then into the oven, broiler set on low, for 5-7 minutes. Keeping an eye on the prosciutto cups so that they don't burn, but instead get nicely browned and bubbly.

 

Once toasted, I pull them out and resist grabbing one & popping it into my mouth. 

  

Let them set for a couple of minutes and then plate them for those blessed to receive them.