Nothing screams summer like hamburgers and hot dogs. Most people are familiar with certain low carb alternatives for these “All-American” classics, so I wanted to mix it up and create a low carb twist on cheddar dogs. Ironically, the “blanket” part of this recipe uses the pizza crust I’ve shown in several other recipes on my blog (1, 2, 3). It works great as a bread-style wrap for these cheddar dogs and is extremely easy to put together. When choosing hot dogs, be sure to read the packaging before purchasing. Although they are a little more expensive, I love the Applegate natural uncured hot dogs as they are 0g carbs each. Some other brands have fillers that may include carbs or sugar (one brand I saw was 6g of carbs in every hot dog!) so be sure to be aware of the nutrition information.
I put the brick of cream cheese and mozzarella cheese in a large mixing bowl and partially melted both in the microwave for about 90 seconds. You want the cream cheese to be soft and the mozzarella to have melted. To that I added the almond flour, an egg, xanthan gum, salt, pepper, garlic powder, and onion powder. I used a spatula to combine all the ingredients together into a large ball of dough. (Note: If you don’t have xanthan gum, the recipe will still work, but I find it helps hold the dough together better when trying to wrap the hot dogs.)
After dividing the dough evenly, I lined a baking sheet with parchment paper and sprayed with non-stick spray. Directly on the parchment, I scooped out the first serving of the dough, flattened it, and shaped it into a rectangle roughly the length of a standard bun-size hot dog. I sprinkled a bit of cheddar cheese on top of the dough, pressed one uncooked hot dog on top of the cheese, and then folded both edges of the dough up to meet in the middle on top of the hot dog.
I placed the dogs seam-side down on the baking sheet and sprinkled the remaining bit of cheese on top before baking them for 20 minutes. Sometimes it takes an extra 2-3 minutes to really get golden brown, but they can over-cook easily so be careful. The cheese inside is gooey, the hot dog is juicy, and the dough is warm and delicious. I usually get 5 hot dogs out of the dough recipe, but you may be able to stretch it to make 6. I love dipping them in ranch dressing, but it’s also fantastic with yellow or spicy brown mustard. If you don’t mind a slightly labor-intensive dish, you could use mini hot dogs and turn these into a party-friendly appetizer. Kids and adults alike would love it!