Hawaiian Hot Dogs

Ingredients

• 2 cups (about 225 g)shredded mozzarella cheese
• ¾ cup (about 75 g)almond flour
• ½ cup (about 80 g)fresh pineapple chunks
• 2 oz (about 57 g)diced ham
• 6 oz (about 170 g)cooked bacon, chopped
• 6 tbsp (90 ml)sriracha mayonnaise
• 20 oz (about 567 g)jumbo beef hot dogs

Instructions

1. 1

   Melt the cheese

   Heat the oven to 175°C. Melt the mozzarella in a non-stick pan over a medium heat, then stir in the almond flour until a dough forms.

2. 2

   Roll the dough

   Sandwich the dough between two sheets of baking parchment and roll it out flat.

3. 3

   Cut dough circles

   Cut the dough into circles large enough to fit around the hot dogs.

4. 4

   Bake the circles

   Arrange the circles on a baking sheet lined with parchment and bake for 10 minutes.

5. 5

   Wrap and top

   Set a hot dog in the centre of each circle and wrap the dough around it. Finish with sriracha mayonnaise, pineapple, ham and bacon, then serve.

What are Hawaiian hot dogs?

Hawaiian hot dogs take inspiration from the sweet-and-savoury combinations associated with Hawaiian-style cooking, pairing pineapple with salty meat and a spicy sauce. This version gives the sausage a mozzarella-and-almond-flour wrap rather than a conventional bread bun.

The cheese dough is quick to make and bake, while the toppings bring contrasting sweetness, smokiness and heat. The result is a substantial hot dog with a softer, richer casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 727 calories, 34g protein, 9g carbs, 61g fat.

The hot dogs, mozzarella, bacon and mayonnaise provide most of the fat and protein, while the almond flour also contributes fat and a little protein. Pineapple and almond flour contribute carbohydrates; pair one hot dog with a generous salad or non-starchy vegetables for a more balanced plate.

Making the cheese dough

Melt the mozzarella gently over a medium heat, stirring in the almond flour once the cheese is soft. Keep mixing until the ingredients come together as a cohesive dough.

Work while the dough is still pliable, as melted cheese firms as it cools. Baking parchment on both sides helps prevent sticking when you roll it.

Rolling and shaping

Even thickness: Roll the dough to a fairly even thickness so the circles bake at a similar rate. Make each circle broad enough to wrap around its hot dog.

Clean cuts: If the dough sticks, keep it between the parchment sheets while cutting. Gather and reroll any usable offcuts if needed.

Baking and wrapping

The dough circles bake for 10 minutes at 175°C before the hot dogs are added. They should be set enough to lift and wrap, rather than treated as a fully baked bun.

Wrap gently around the sausage while the dough is still flexible. Avoid pulling it tight, which can tear the casing.

Balancing the toppings

Pineapple: Fresh chunks add juicy sweetness against the salty bacon and ham. Cut them small enough to sit neatly on the wrapped dogs.

Sauce and meat: Sriracha mayonnaise adds creamy heat, while bacon and ham provide smoky, savoury notes. Add the toppings just before serving to keep the wrap from becoming soggy.

Serving ideas

Serve the hot dogs straight from the oven while the cheese wrap is warm and pliable. A crisp green salad or crunchy slaw makes a fresh contrast to the rich sausage, cheese and mayonnaise.

The toppings can be arranged on a platter for people to add themselves, which is handy if diners prefer different amounts of sauce or pineapple.

Recipe notes & tips

• Measure the pineapple and toppings before assembling so they are ready when the wraps come out of the oven.
• Use parchment above and below the dough to make rolling easier and cleaner.
• Keep the hot dogs and toppings close by so you can wrap the dough while it remains pliable.
• Dice the ham and chop the cooked bacon into small pieces for easier topping.
• Serve promptly after adding the toppings to preserve the wrap's texture.

Variations

• Extra heat: Add more sriracha mayonnaise to taste.
• More fruit: Add extra fresh pineapple for a sweeter topping.
• Cheese finish: Sprinkle a little extra mozzarella over the wrapped dogs before serving.
• Crisp topping: Warm the cooked bacon briefly in a pan before chopping it.
• Fresh contrast: Serve with shredded cabbage or a crisp green salad.

Common mistakes to avoid

• Overheating the cheese: Melt it over a medium heat and stir so it forms dough without scorching.
• Rolling without parchment: Keep the dough between parchment sheets to reduce sticking.
• Uneven dough circles: Roll the dough evenly so the circles bake consistently.
• Waiting too long to wrap: Shape the dough while it is still pliable, before it firms up.
• Adding toppings too early: Top the hot dogs just before serving to avoid a soggy wrap.

How to store

Refrigerate leftover hot dogs in an airtight container for up to 3 days. Reheat in an oven until hot throughout; the wrap may soften, and the toppings are best stored separately when possible.

Frequently asked questions