Firecracker Hot Dogs (Printer-friendly)
Hot dogs wrapped in crescent dough, brushed with butter, seasoned, and baked until golden.
# What you'll need:
→ Meats
01 - 8 beef or turkey hot dogs
→ Dough & Pastry
02 - 1 can (8 ounces) refrigerated crescent roll dough
03 - 8 slices cheddar or American cheese, thinly sliced (optional)
→ Toppings
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon garlic powder
06 - 2 tablespoons sesame seeds or poppy seeds (optional)
07 - 8 wooden skewers
→ Garnishes (optional)
08 - Ketchup
09 - Mustard
# Method:
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 at one end for easy handling.
03 - Unroll crescent roll dough and separate into 8 triangles. Place a slice of cheddar or American cheese on each triangle if using.
04 - Position a hot dog at the wide end of each dough triangle. Roll dough around hot dog, spiraling tightly to enclose.
05 - Arrange wrapped hot dogs evenly on prepared baking sheet.
06 - Brush each wrapped hot dog with melted butter. Sprinkle with garlic powder and, if desired, sesame or poppy seeds.
07 - Bake for 12 to 15 minutes, or until dough is golden brown and fully cooked.
08 - Serve hot with ketchup and mustard for dipping.
# Expert Tips:
01 -
- You can customize each hot dog with whatever cheese or seeds you have on hand—it always works out deliciously.
- Even picky eaters love helping wrap dough and watching them turn golden in the oven, so they naturally draw a crowd.
02 -
- If you wrap too tightly, the dough sometimes splits as it bakes, so aim for snug but not stretched.
- Lining the sheet pan is non-negotiable—melted cheese or butter can glue everything down.
03 -
- Brush any exposed hot dog tip with a little butter for extra sizzle and golden color.
- Chilling the cheese briefly helps it stay put inside the roll instead of oozing out during baking.