Firecracker Hot Dogs (Printable)

Buttery crescent-wrapped hot dogs brushed with garlic and seeds, baked golden—party-friendly handhelds for BBQs.

# What You 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 -

The golden, flaky crust and melty pockets of cheese feel like a treat adults can shamelessly steal from the kids table.
This recipe is a lifesaver when you need a crowd-pleaser that doubles as both a fun activity and a delicious meal.

02 -

If you roll the dough too loosely, it’ll unravel and leave you with a lopsided hot dog explosion.
Brushing the butter after baking instead of before loses the color and crunch—trust me, I learned that too late.

03 -

Always keep an eye on the oven—the difference between golden and overdone is just a minute.
Rolling the cheese and dough tightly makes sure every bite is just as gooey as planned, but don’t overload or it will leak out.