Firecracker Hot Dogs (Print Version)

Crescent-wrapped hot dogs brushed with butter, seasoned, and baked until golden, party-ready handhelds kids love.

# Recipe Ingredients:

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, for serving

09 - Mustard, for serving

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 as a handle.

03 - Unroll crescent dough and separate into triangles. If desired, lay a cheese slice on each triangle.

04 - Place a hot dog on the wide end of each dough triangle. Roll tightly so dough spirals around the hot dog.

05 - Place wrapped hot dogs on the lined baking sheet.

06 - Brush each with melted butter. Sprinkle with garlic powder and sesame or poppy seeds if desired.

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

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

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.