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Hot dog and pepper pita sandwiches have great flavor but virtually no clean-up. The pitas can even be wrapped up and taken on the go wherever you find yourself this summer. I used Meal Mart’s Bavarian-Style Knackwurst in this dish, but they have several flavors and you can definitely use the variety that best suits your tastes.
2 (12-ounce) packages Meal Mart Bavarian Knackwurst
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 sweet onion
1 shallot
1/4 cup olive oil
salt, to taste
pepper, to taste
1/2 cup Herzog Late Harvest Zinfandel or other red wine
1/4 cup Bartenura Balsamic Vinegar
1/4 cup oil
4–6 pitas
mayonnaise, for spreading
Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.
Cut the hot dogs diagonally into one-inch slices. Thinly slice the peppers, onions, and shallots and toss on the sheet pan with the hot dogs. Sprinkle salt and pepper to taste. Drizzle with olive oil evenly. Bake for 20 minutes.
In the meantime, combine the wine, balsamic vinegar, and olive oil. Whisk. Set aside.
After 20 minutes, remove the sheet pan from the oven. Pour the wine glaze over the hot dogs and peppers. Place back in the oven for another 25–30 minutes. Be sure to stir once or twice during that time. The glaze will start to thicken, and the veggies and hot dogs should become slightly browned.
Cut pitas in half. Spoon the hot dog and peppers into the pitas. Spread mayonnaise on the pita for an extra layer of flavor.
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Kids loved it and said better then “BBQ”…I added little honey to sauce