Firecracker Hot Dogs (Print View)

Crescent-wrapped hot dogs brushed with butter and baked until golden, finished with garlic and seeds for a festive handheld.

# 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 -

You get that irresistible gooey cheese and buttery dough combo that secretly upstages every burger at the table.
They're as fun to make as they are to eat, especially with kids jumping in and everyone customizing their own toppings.

02 -

If you rush the wrapping, the dough unravels and flops—take your time spiraling so it hugs the hot dog snugly.
Brushing melted butter after baking adds shine, but doing it before ensures your seeds actually cling and toast up.

03 -

If the crescent dough feels sticky, a dusting of flour on your hands keeps things smooth and quick.
Parchment paper is your secret weapon for easy cleanup after the last crumb disappears.