Firecracker Hot Dogs (Print View)

Crescent-wrapped hot dogs brushed with butter and baked until golden—perfect for cookouts and party snacks.

# 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 unsalted butter, melted

05 - 1 teaspoon garlic powder

06 - 2 tablespoons sesame seeds or poppy seeds, optional

07 - 8 wooden skewers

08 - Ketchup

09 - Mustard

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.

02 - Insert a wooden skewer lengthwise into each hot dog, leaving 1 to 2 inches exposed to create a handle.

03 - Unroll the crescent dough and separate into triangles. If using, lay a slice of cheese on each triangle.

04 - Place one hot dog on the wide end of each dough triangle and roll tightly so the dough spirals around the hot dog.

05 - Set the wrapped hot dogs seam-side down on the prepared baking sheet.

06 - Brush each wrapped hot dog with melted butter. Sprinkle evenly with garlic powder and, if desired, sesame or poppy seeds.

07 - Bake in the center of the oven for 12 to 15 minutes, or until the dough is golden brown and cooked through.

08 - Serve warm with ketchup and mustard on the side for dipping.

01 -

The buttery, flaky pastry wraps make every bite a crunchy, savory surprise your guests won’t see coming.
Hot dogs on sticks practically guarantee memories, making them a top pick for laughter-filled gatherings and spontaneous backyard fun.

02 -

The first time I tried this, the dough burst at the ends from overstuffing with cheese—less really is more inside these rolls.
If you use hot sauce, brushing it over the dough instead of directly on the hot dog keeps the spice from overwhelming the whole bite.

03 -

Chill your dough just until firm—not frozen—for easier rolling and less sticking.
Let wrapped hot dogs rest a minute before serving so the cheese sets and doesn’t ooze everywhere.