Firecracker Hot Dogs (Printer-Friendly)
Crescent-wrapped hot dogs brushed with butter and baked until golden—party-ready handhelds for BBQs and gatherings.
# What You'll 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
08 - Ketchup
09 - Mustard
# How to Make It:
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 to act as a handle.
03 - Unroll the crescent roll dough and separate into triangles. Place a slice of cheddar or American cheese on each triangle if desired.
04 - Place a hot dog at the wide end of a dough triangle and roll tightly so the dough spirals around the hot dog.
05 - Lay the wrapped hot dogs evenly on the prepared baking sheet.
06 - Brush each wrapped hot dog with melted butter and sprinkle evenly with garlic powder and, if using, sesame or poppy seeds.
07 - Bake in the preheated oven for 12 to 15 minutes or until the dough is golden and fully cooked through.
08 - Serve warm with ketchup and mustard for dipping.
# Expert Advice:
01 -
- If you like picnic food with a twist, this recipe will become your cookout trump card.
- The hands-on assembly lets everyone dive in—kids always clamor to wrap their own.
02 -
- If you use too much cheese, it will ooze out and scorch on the pan—go easy or tuck edges well.
- Spiraling the dough tightly is key; loose ends puff unevenly and unravel as they bake.
03 -
- Don’t skip the parchment paper—runaway cheese is much easier to clean up.
- For really crisp dough, let them cool a minute on the sheet before serving—they firm up beautifully.