Firecracker Hot Dogs (Printable Version)

Crescent-wrapped hot dogs brushed with butter and baked until golden; perfect for cookouts and party platters.

# Ingredient List:

01 - 8 beef or turkey hot dogs

02 - 1 can (8 ounces) refrigerated crescent roll dough

03 - 8 thin slices cheddar or American cheese (optional)

04 - 2 tablespoons melted butter

05 - 1 teaspoon garlic powder

06 - 2 tablespoons sesame seeds or poppy seeds (optional)

07 - 8 wooden skewers

08 - Ketchup

09 - Mustard

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - Insert a wooden skewer lengthwise into each hot dog, leaving about 1 to 2 inches exposed at one end as the handle.

03 - Unroll crescent dough and separate into triangles. Place a slice of cheese on each triangle if desired.

04 - Position a hot dog at the wide end of a dough triangle and roll up, spiraling dough around the hot dog.

05 - Place wrapped hot dogs evenly spaced on the prepared baking sheet.

06 - Brush each wrapped hot dog with melted butter, sprinkle with garlic powder, and add sesame or poppy seeds if using.

07 - Bake for 12 to 15 minutes, or until dough is golden brown and fully cooked.

08 - Serve warm with ketchup and mustard for dipping.

01 -

They turn ordinary hot dogs into an irresistibly festive finger food that never lasts long on the platter.
The golden dough crust and punchy garlic topping convinced even my picky cousin to ask for seconds.

02 -

If you wrap the dough too tightly, it won’t bake through—leave a little slack for perfect puffiness.
Letting the hot dogs dry before rolling keeps the crescent dough from sliding off in the oven.

03 -

Let the wrapped hot dogs rest for 2 minutes before serving—everything stays together better.
Brushing the skewers with a tad of oil before inserting makes cleanup way easier.