Hello gentle travelers, today is the debut of Anthem Recipes! That’s right, when we’re not innovating the web-space, or the games-space, we are innovating the taste-space located just below your nose.

For our inaugural entry, we are pleased to unveil the Napoleon Bacon Hound.

The Napoleon Bacon Hound was born out of the question “how can we improve on the hotdog?” Our solution? Wrap it in bacon (this is a good solution for a lot of food related inquiries) and then wrap it again in a croissant (well, it’s actually a flakey dinner roll). The result is a time stoppingly tasty treat that’s quick and easy to make.

Here’s some simple instructions.

Ingredients:
Hotdog/sausage of choice, preferably hand sized.
Bacon (we recommend maple bacon)
Flaky Dinner roll tube.

just 3 simple ingredients

Hardware:
Convection oven
Oven safe tray, or aluminum wrap
Optional: stove and pan

Step 1 – Preheat your oven to 400 degrees, or whatever is recommended for preparation of your dinner rolls.

Step 2 – wrap each sausage with 1 strip of bacon. Try to wrap it as evenly as possible.

Step 3 (optional) – If you want your bacon to be crispy, be sure to cook it first. Heat up a pan or skillet and cook the sausage with the bacon wrapped around it until it is browned and crispy. Remove from stove and let it sit, so the bacon hardens around the sausage.

Step 4 – Unwrap your dinner rolls. Wrap them around your bacon/sausage combo. Your dinner wrap will typically be in a triangle shape. For the most even roll, start with the thin end of the triangle and wrap it around the meat, angling it so you’re going over, up and back down rather than just straight across.

Step 5 – Place your wrapped Napoleon Bacon Hounds on an oven safe tray and put em in the oven for 10 minutes.

Step 6 – Remove from Oven and ENJOY.

warning: contents are extremely HAWT

These things are super tasty, but they’re also REALLY heavy. I don’t recommend you make them a daily habit. Still, it’s a fun and easy recipe where every element works well together. The dinner rolls are usually cheaper than hot dog buns, and I think they taste way better. Also, the bacon adds a true meat flavor to the hotdogs, making them feel much more substantial.

I personally prefer to let the bacon cook in the oven rather than pre-cooking it, because the bacon stays soft and tender like pork belly ought to (fat tastes good!) and the bun absorbs more of the run off flavor (animal fat tastes good!).

I hope our good audience enjoys this recipe. If you happen to try it out, let us know what you think, or if you have any improvements on it (for instance, phyllo dough might work even better than the dinner rolls).

Cheers!