Ingredients:
 
1 (11-oz.) can refrigerated bread sticks
6 hot dogs
2 tablespoons ketchup
3 (2/3-oz.) slices pasteurized process American cheese, cut in half
 
Directions:

Heat the grill. Cut a 15x12-inch piece of heavy-duty foil and spray with nonstick cooking spray.

Unroll the dough into 2 sections on sprayed foil but do not separate into bread sticks. Press or pat each section to form 7x6-inch rectangle, sealing perforations.

Cut the hot dogs lengthwise to but not completely through other side. Open the hot dogs to lay flat.

When ready to grill, invert the dough onto grill rack and peel off the foil.

Place the hot dogs, cut side up, on gas grill over medium heat or on charcoal grill 4 to 5 inches from medium coals and cook 4 to 5 minutes or until bottom of dough is deep golden brown.

Turn dough and brush with ketchup.

Place 3 hot dogs, cut sides down, on each rectangle of dough. Cook 4 to 6 minutes or until bottom of dough is deep golden brown and thoroughly cooked, topping each hot dog with cheese during last 1 to 2 minutes of cooking.

To serve, cut between hot dogs.

If desired, serve with additional ketchup or other condiments.