These little wrapped hot dogs make a delicious lunch or snack, and they're the perfect hors d'oeuvres for a party or casual gathering. Plus, kids can't get enough of them!
Bake them for a party or tv snack and watch them disappear.
- 8 hot dogs
- 4 slices (3/4 ounces each) cheddar or American cheese
- 1 tube (8 ounces) refrigerated canned crescent rolls
- Optional: 1 egg, lightly beaten with 1 tablespoon of water
- Garnish: sesame seeds or poppy seeds
- Garnish: yellow mustard or dipping sauce
Cut each slice of cheese into 6 narrow strips (24 strips total).
With a sharp knife, cut each hot dog down the middle lengthwise almost all the way through.
Fit 3 strips of cheese into each hot dog.
Separate the crescent dough into triangles and wrap each hot dog starting with the long end of the triangle, stretching the dough a little to completely cover the hot dog.
If desired, brush the tops of each crescent wrapped hot dog with the optional egg and water mixture and then sprinkle lightly with sesame seeds or poppy seeds.
Place dogs on a parchment paper or foil-lined baking sheet and bake at 400° for 9 to 12 minutes or until golden brown.
Serve them warm with yellow mustard, a Creole mayonnaise sauce, or your favorite dipping sauce or mustard and mayonnaise combination.
Fill the hot dogs with the cheese and then cut them in half crosswise. Cut a crescent roll triangle in half to wrap the hot dog halves.
Omit the cheese for plain crescent hot dogs.
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