Ingredients
2
cups packed brown sugar
1
teaspoon ground mustard
1/2
teaspoon garlic powder
1
tablespoon chili powder
2
packages (1 pound each) hot dogs, cut crosswise in half
20
slices bacon (about 1 1/2 pounds), cut crosswise in half
Preparation
Mix brown sugar, mustard, garlic powder and chili powder in small bowl.
Wrap each hot dog half with a half slice of bacon; secure with toothpick. Arrange a layer of roll-ups in bottom of 3 1/2- to 4-quart slow cooker. Sprinkle one-third of the sugar mixture on top. Repeat layering roll-ups and sugar mixture 2 more times, ending with sugar mixture.
Cover and cook on high heat setting about 4 hours, gently stirring twice, until bacon is crisp. Turn to low heat setting to serve. Roll-ups will hold on low heat setting up to 2 hours.
