Firecracker Hot Dogs (Printable)
Crescent-wrapped hot dogs brushed with butter and baked until golden, finished with garlic and sesame for a savory crunch.
# 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 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
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Thread a wooden skewer lengthwise through each hot dog, leaving 1 to 2 inches exposed at one end to act as a handle.
03 - Unroll crescent dough and separate it into triangles. If using, lay a cheese slice on each triangle.
04 - Place a hot dog at the wide end of each dough triangle and roll it tightly, spiraling the dough around the hot dog.
05 - Place the dough-wrapped hot dogs on the prepared baking sheet, spacing them evenly.
06 - Using a pastry brush, brush each wrapped hot dog with melted butter. Sprinkle evenly with garlic powder and, if desired, sesame or poppy seeds.
07 - Bake for 12 to 15 minutes, or until the dough is golden brown and fully cooked.
08 - Serve warm alongside ketchup and mustard for dipping.
# Expert Suggestions:
01 -
- These golden, buttery spirals are the secret to making everyone at your BBQ pause for a second helping.
- I've never seen these come back to the kitchen uneaten—the crunchy exterior hides a melty cheese surprise that disappears fast.
02 -
- More than once I learned the hard way not to overstuff with cheese—it leaks and burns if you do.
- Letting the crescent dough come almost to room temp makes wrapping so much easier; cold dough tears.
03 -
- A little hot sauce brushed on the dough is my favorite trick when adults want real heat.
- Rest the freshly baked dogs for three minutes so no one burns their mouth cutting in too soon.