Firecracker Hot Dogs (Print View)

Crescent-wrapped hot dogs brushed with butter, baked golden and served with ketchup or mustard.

# What You'll Need:

01 - 8 beef or turkey hot dogs

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

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 (for serving, optional)

09 - Mustard (for serving, optional)

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

02 - Insert a wooden skewer lengthwise into each hot dog, leaving 1 to 2 inches exposed for easy handling.

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

04 - Place a hot dog at the wide end of each dough triangle and roll tightly, spiraling the dough around the hot dog.

05 - Position each wrapped hot dog evenly on the prepared baking sheet.

06 - Brush the surface of each dough-wrapped hot dog with melted butter and sprinkle with garlic powder and optional sesame or poppy seeds.

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

08 - Serve warm, accompanied by ketchup and mustard for dipping.

01 -

The crisped dough and gooey cheese surprise inside make each bite even more addictive than the last.
These are always the first to disappear at a potluck, no matter the age of the guests.

02 -

If you skip pinching the dough seams, hot cheese will bubble out onto your pan—I learned the messy way.
Chilling the dough for a couple minutes before handling makes wrapping neater and less sticky.

03 -

A sprinkle of smoked paprika in the butter gives these an extra depth you’ll crave every time.
Using parchment paper under the hot dogs is non-negotiable for the smoothest cleanup.