Mini Hot Dogs in Crescent Dough
Cocktail franks wrapped in strips of Pillsbury crescent roll dough and baked at 375°F for 15 minutes until golden. Serve with mustard.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's Mini-Hot Dogs II are the classic pigs in a blanket: cocktail franks wrapped in thin strips of crescent roll dough and baked until golden brown.
Her trick is to press the perforated seams of the crescent dough together before cutting, so the strips do not come apart. Serve them hot with mustard for dipping.
Ingredients
- 1 package of Pillsbury Crescent Roll dough
- 1 package of cocktail franks
- Mustard, for serving
Instructions
- Heat the oven. Preheat the oven to 375°F.
- Seal the dough. When you open the crescent dough, try to seal the seams together.
- Cut strips. Cut the dough into strips that are 3/4 inch wide, then cut them in half lengthwise.
- Wrap. Wrap the dough around the mini hot dogs and place them on a cookie sheet with the seam down.
- Bake. Bake at 375°F for 15 minutes, until brown. Serve with mustard.
Tips
- Brush with beaten egg before baking for a shinier crust.
- Sprinkle with sesame or poppy seeds for variety.
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