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Mustard Pretzel Dogs

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Enjoy a ballpark-type treat at home by serving up hot dogs on pretzel rolls with a tangy apple slaw.
By Cheri Liefeld
Updated Jun 29, 2012
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Apple Fennel Slaw

  • 2 small bulbs fennel, thinly sliced
  • 1 head radicchio, thinly sliced
  • 1 apple, peeled, julienned
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Hot Dogs

  • 6 hot dogs
  • 6 pretzel rolls, split
  • 1/4 cup mustard


  • 1
    Heat gas or charcoal grill. In medium bowl, toss fennel, radicchio and apple. In small bowl, mix oil, vinegar, honey, salt and pepper. Pour dressing over fennel mixture; toss to coat. Set aside at room temperature or refrigerate until serving time.
  • 2
    Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot. Add rolls, cut sides down, to grill for last 2 to 3 minutes of cooking time until toasted.
  • 3
    Spread mustard on cut sides of each toasted roll. Place grilled hot dogs in rolls; top with slaw.

Tips from the Betty Crocker Kitchens

  • tip 1
    Grill the hot dogs and toast the rolls on a stove-top grill pan, if desired.
  • tip 2
    Substitute chicken sausage links or turkey franks for the hot dogs. If using chicken sausages that are fresh and not fully cooked, increase the grilling time and cook until sausage is no longer pink.


Nutrition Facts are not available for this recipe
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