Wiener Doodles

Heat oven to 375° (If using a barbecue, directions follow recipe). Make a slit in each hot dog or knockwurst to within 1/2-inch of ends. Do not cut through the hot dog. Insert 1 tablespoon of cheese into slit of each hot dog (2 tablespoons in each knockwurst). Set aside. On a lightly floured board, roll thawed dough out to a rectangle approximately 10 x 6-inches. Sprinkle ¼ cup of shredded cheese over dough, top with green onions. With palms of your hands, press cheese and onions into dough. Fold dough in half (bring the left side of dough over to the right to enclose the cheese and onions). Seal edges and press down on dough to remove any air bubbles. With a sharp knife or kitchen shears, divide dough into 8 strips. Pull and twist each strip into a rope approximately 12 to 15-inches long. Wrap each strip around hot dog or knockwurst (3-4 times for small hot dog, 2-3 times for larger dog or knockwurst). Place wrapped dogs on greased baking sheet and bake at 375° oven for approximately 20 minutes until bread is golden and cheese inside dogs is bubbly. Remove from pan and serve.

Barbecue Directions
Charcoal: Ignite charcoal and leave cover off until the coals have a light coating of gray ash (15-30 minutes). Place dough wrapped dogs on greased foil or in greased foil pan and place on cooking rack in barbecue. Put lid on barbecue and bake for 30 minutes or until bread is golden brown and cheese is bubbly. Depending on the heat of the barbecue, check the dogs every ten minutes.
Gas: Turn on one side of gas barbecue to medium. Heat for 20 minutes. Place dough wrapped dogs on greased foil or greased foil pan and place on opposite side of barbecue so that bread is not directly over heat. If using a grill with 3 burners, turn on the front and back burner and use the middle burner. Close barbecue lid and bake for 20-30 minutes or until bread is golden brown and cheese is bubbly. Depending on the heat of the barbecue, check the dogs every 5-10 minutes.