Flaky Crescent Hot Dogs (Printer-Friendly)
Golden crescent dough wrapped hot dogs make a quick, flaky, and delicious crowd-pleaser.
# List of Ingredients:
→ Main
01 -
8 crescent roll dough triangles (Pillsbury or similar)
02 -
3 extra-large hot dogs (cut into thirds, approximately 2 to 3 inches each piece)
→ Egg Wash
03 -
1 large egg, beaten
→ Seasonings (optional)
04 -
Sea salt flakes
05 -
Everything bagel seasoning
06 -
Sesame seeds
07 -
Garlic powder
08 -
Parmesan cheese
09 -
Melted garlic butter (for brushing)
→ Suggested Dipping Sauces
10 -
Ketchup
11 -
Mustard
12 -
Honey mustard
13 -
Warm cheese sauce or queso
# Preparation Steps:
01 -
Set the oven temperature to 375°F (190°C).
02 -
Open the crescent roll dough can and separate along the perforated lines into 8 triangles.
03 -
For bite-sized portions, slice each extra-large hot dog into 3 equal pieces about 2 to 3 inches long.
04 -
Optional: Pat the hot dog pieces dry with a paper towel for better dough adherence. Place each hot dog segment at the wide end of a crescent triangle. Roll tightly towards the narrow tip, tucking in any loose edges.
05 -
Gently brush the rolled hot dogs with beaten egg to ensure a golden crust. Sprinkle with your choice of seasonings such as sea salt flakes, sesame seeds, or everything bagel seasoning.
06 -
Arrange the wrapped hot dogs on a parchment-lined or lightly greased baking sheet. Bake for 12 to 15 minutes until the dough is golden brown and the hot dogs are heated through. For extra-large hot dogs, bake 15 to 19 minutes.
07 -
Allow to cool for a few minutes before serving with your preferred dipping sauces.
# Additional Suggestions:
01 -
Assemble ahead and refrigerate up to 24 hours without baking; brush with egg wash just before baking for best results.
02 -
For pretzel dough variation, briefly boil dough-wrapped hot dogs in baking soda solution before baking to achieve characteristic pretzel texture.
03 -
These can be frozen after cooling and reheated in an oven or toaster oven to restore crispness.