MONTE CRISTO HOTDOG

Ingredients:

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened
2	pc	hotdog buns, halved lengthwise
2	tbsp	strawberry jam
1/2	cup	MAGNOLIA CHEEZEE SQUEEZE, warmed and place in a squeeze bottle
2	pc	PUREFOODS TENDER JUICY HOTDOG JUMBO, cooked

Procedure:

Spread butter on split sides of the hotdog buns.
In a flat skillet over low heat, gently toast the hotdog buns, butter side down. Cook until crisp and slightly golden in color.
Spread jam on split sides of the bun then squeeze some cheese spread onto buns. Stuff with cooked hotdogs, wrap with aluminum foil and serve.

Makes 2 servings.

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