Firecracker Hot Dogs (Printable Version)
Buttery crescent-wrapped hot dogs with optional cheese and seeds—golden handhelds for parties and BBQs.
# What You Need:
→ Meats
01 - 8 beef or turkey hot dogs
→ Dough & Pastry
02 - 1 can (8 oz) 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
# How To Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Carefully insert a wooden skewer lengthwise into each hot dog, keeping 1 to 2 inches of skewer exposed at one end for serving.
03 - Unroll the crescent dough and separate into triangles. Place an optional slice of cheese on each triangle if desired. Position each hot dog at the wide end and roll tightly so the dough spirals around the sausage.
04 - Lay the wrapped hot dogs evenly spaced on the prepared parchment-lined baking sheet.
05 - Brush each wrapped hot dog with melted butter, then sprinkle with garlic powder. Optionally, add sesame or poppy seeds for texture and flavor.
06 - Bake in the preheated oven for 12 to 15 minutes, or until the dough is puffed and golden brown.
07 - Serve the hot dogs warm on their skewers with ketchup and mustard for dipping.
# Expert Suggestions:
01 -
- When you pull these out of the oven, everyone thinks you went all out, but they take barely 30 minutes.
- The buttery, garlicky crust makes these so much more than regular pigs in a blanket – the extra crunch is magic.
02 -
- If you don't tuck in the cheese slices neatly, they ooze out and scorch onto the tray.
- Switching to parchment paper made all the sticky mess disappear – never skip it.
03 -
- Brushing the tops twice with butter (pre- and post-bake) really boosts the golden color and flavor.
- If you want the dough extra flaky, chill the assembled hot dogs in the fridge for 10 minutes before baking.