Firecracker Hot Dogs (Printable)

Crescent-wrapped hot dogs brushed with butter, garlic, and sesame, baked until golden for festive gatherings.

# What You'll Need:

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

09 - Mustard

01 - Preheat oven to 375°F (190°C) and 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 grip.

03 - Unroll crescent dough and separate into triangles. Optionally, place a slice of cheese on each triangle.

04 - Place a hot dog on the wide end of each triangle and roll it tightly, spiraling dough around the hot dog.

05 - Set the wrapped hot dogs evenly on the prepared baking sheet.

06 - Brush each wrapped hot dog with melted butter, then sprinkle with garlic powder and, if preferred, sesame or poppy seeds.

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

08 - Serve warm with ketchup and mustard for dipping.

01 -

Everyone lights up when you bring out these dough-wrapped hot dogs, and they disappear before you know it.
They're honestly so simple to prepare you can let the kids help and feel like you're hosting a party even on a rainy Tuesday.

02 -

Once I skipped blotting the hot dogs dry and the dough slid right off, so don't rush this step.
Melting the butter and letting it cool for two minutes helps it spread without making the dough soggy.

03 -

I learned to watch the oven at the 12-minute mark—every oven browns a little differently and golden is the magic moment.
The best trick: give each skewer a little twist after baking to keep the dough from sticking as you lift them onto plates.