Firecracker Hot Dogs (Print Version)
Crescent-wrapped hot dogs brushed with butter, seasoned with garlic and seeds, baked until golden for easy party fare.
# 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 thin slices cheddar cheese 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 Steps:
01 - Preheat the 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 triangles. Optionally, place one slice of cheese on each triangle.
04 - Place a hot dog at the wide end of each dough triangle. Roll tightly so the dough spirals around the hot dog.
05 - Lay the wrapped hot dogs on the prepared baking sheet.
06 - Brush each wrapped hot dog with melted butter. Sprinkle with garlic powder and, if using, sesame or poppy seeds.
07 - Bake for 12 to 15 minutes until the pastry is golden and completely cooked.
08 - Serve warm with ketchup and mustard for dipping.
# Expert Tips:
01 -
- Unrolling the dough and spiraling it around the hot dog is oddly satisfying, and everyone can join in—even little hands.
- This recipe delivers that irresistible mix of buttery pastry and melted cheese, with barely any effort or cleanup needed.
02 -
- The first time I made these, I forgot parchment and had to pry them off the tray with a spatula; don't skip lining the pan!
- Brushing with just a dab more butter halfway through baking makes the dough deeply golden and flaky.
03 -
- Pinch open seams on crescent dough before wrapping to prevent leakage.
- Try brushing the baked wraps with a little extra melted butter right as they come out of the oven for irresistible shine and flavor.