french croissant hot dogs with crispy bacon

I’m back!

What a perfect (and much needed), long weekend at Table Rock Lake. Nothing but giggles, giggle juice sipping, and family bonding to keep my head on straight. Before I left for the lake, we were coating the garage floor with epoxy, painting, and ripping out carpet. This house shiz is hard work, y’all!

Did I mention we are doing the big ‘ol move this weekend? Things are getting serious. As in, I probably should pack. Even though we have 4,852 things to do before the move, my motivation to stuff a box with our crap is basically at a 2/10. To be honest, I would rather pound dirt. Sighhhhhhh.

However, before I have a moving meltdown, let’s talk about these delicious French croissant hot dogs. I think I was having major wanderlust when I dreamed these bad boys up. Last year at this time we were getting ready to head to Biarritz for two weeks. So, what’s a girl to do when she can’t lay on the grande plague while eating a croque monsieur? I make my own version of French street food at home.

YOU GUYS. I’m telling you this diggity dawg takes like four seconds to make. You can make these sans the bechamel sauce, but you must add bacon. Deal?

Now, who wants to help us move?


French Croissant Hot Dogs with Crispy Bacon


for the hot dogs:
4 hot dogs
4 croissant buns
4 tablespoons cooked bacon, diced

for the bechamel sauce: 
3 tablespoons unsalted butter
3 tablespoon all-purpose flour
3/4 cup whole milk
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
salt and pepper to taste


for the hot dogs:
Preheat a grill to medium-high heat. Place the hot dogs on the grill and cook until heated through about 10 minutes. Remove from heat. Place a hot dog inside a croissant, top the hot dog with the bechamel sauce, and crispy bacon. Serve immediately along with mustard and ketchup. 

for the bechamel sauce:
Preheat a small saucepan to medium heat. Melt the butter. Add the flour and begin to whisk for a minute or two. Gradually add the milk and continue to whisk until smooth, about five minutes. Add the nutmeg, red pepper flakes, and salt and pepper. Stir to combine and remove skillet from heat. 

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