Firecracker Hot Dogs (Printable)
Crescent-wrapped hot dogs brushed with butter, seasoned, and baked until golden, party-ready handhelds kids love.
# What You Need:
→ Meats
01 - 8 beef or turkey hot dogs
→ Dough & Pastry
02 - 1 can (8 ounces) refrigerated crescent roll dough
03 - 8 thin slices cheddar or American cheese (optional)
→ Toppings
04 - 2 tablespoons melted butter
05 - 1 teaspoon garlic powder
06 - 2 tablespoons sesame seeds or poppy seeds (optional)
07 - 8 wooden skewers
→ Garnishes (optional)
08 - Ketchup
09 - Mustard
# Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Insert a wooden skewer lengthwise into each hot dog, allowing 1–2 inches to extend for holding.
03 - Unroll crescent roll dough and separate into triangles. Place a cheese slice on each triangle if desired.
04 - Position a hot dog on the wide end of each triangle and roll tightly, spiraling the dough around the hot dog.
05 - Lay the wrapped hot dogs on the prepared baking sheet. Brush each with melted butter and sprinkle with garlic powder and, if using, sesame or poppy seeds.
06 - Bake for 12 to 15 minutes or until dough is golden and fully baked.
07 - Serve warm with ketchup and mustard for dipping.
# Expert Advice:
01 -
- You get all the fun of a party food, but with barely any fuss or waiting time.
- The golden, buttery crust with a hit of garlic is simply irresistible, and even better when dipped in your favorite sauce.
02 -
- Don&apost wrap the dough too tightly—mine once exploded open in the oven and took forever to clean up.
- Chilling the skewered dogs for a few minutes before wrapping makes the dough cling better.
03 -
- Pat your hot dogs dry before wrapping—the dough will stick much better and bake up flakier.
- Rotate the tray halfway through baking for even coloring and no soggy bottoms.