Recipe Swap

For the chipotle ketchup:

1 chipotle pepper in adobo sauce, minced

1 tablespoon adobo sauce

3/4 cup ketchup

1 teaspoon smoked paprika

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For the citrus mustard:

1/2 cup brown mustard

1/4 cup mayonnaise

Zest of 1/2 lemon

Zest of 1/2 orange

1/4 teaspoon ground black pepper

2 tablespoons honey

1 tablespoon balsamic vinegar

For the pimento cheese relish:

1/4 cup mayonnaise

4 ounces cream cheese, softened

1/4 cup finely grated cheddar cheese

1 tablespoon Worcestershire sauce

1/4 cup sweet pickle relish

4-ounce jar chopped pimento, drained

1 teaspoon hot sauce

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For the hot dogs:

20-ounce package refrigerated pizza dough

8 hot dogs

1 tablespoon vegetable oil

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Heat a grill to medium-high.

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To prepare the chipotle
ketchup, in a small bowl stir together the minced chipotle, adobo sauce,
ketchup and paprika.

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To prepare the citrus mustard,
in a small bowl stir together the mustard, mayonnaise, both zests, the black
pepper, honey and vinegar.

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To prepare the pimento cheese
relish, in a small bowl, blend the mayonnaise with the cream cheese and cheddar until smooth. Stir in the Worcestershire sauce, relish, pimento and hot sauce.

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To make the hot dogs, divide the dough into 8 pieces. Roll each piece into a snake 24 inches long. Wrap each hot dog with one of the lengths of dough, spiraling the dough around the length of the hot dog. Place the wrapped hot dogs onto a tray. Using a pastry brush, lightly coat each wrapped hot dog with a bit of the oil.

rnGrill for 12 to 15 minutes, turning every few minutes, until golden brown on all sides. Serve with the condiments in small cups for dipping.