Prepare Chebe Mix as directed, be sure to knead dough thoroughly.
Rinse hot dogs and pat dry with paper towel. (If dogs are wet the dough will become too moist and difficult to work with.)
Roll each dough ball out to a thin rectangle, approx. 4" x 6", large enough to completely wrap the hotdog.
Wrap the hotdog and seal the dough where it overlaps and on the ends. (If using a braut, leave the ends open to allow the grease to escape)
Serving option: After they've completed baking on the grill, serve them on a stick, like a corn-dog.