Hot dog fingers are a playful, kid-friendly twist on the classic pigs in a blanket. Instead of wrapping whole hot dogs in dough, you slice them into finger-sized pieces, wrap each in a strip of crescent roll dough, and bake until golden and crisp. They’re perfect for parties, game-day snacks, or a fun weeknight dinner that both kids and adults will devour.
Ingredients
- 12 hot dogs (about 1.5 lb / 680 g)
- 2 cans (8 oz / 226 g each) refrigerated crescent roll dough (8 triangles per can)
- 1 large egg
- 1 tablespoon (15 ml) water
- 1 tablespoon (15 g) sesame seeds (optional)
- Ketchup, mustard, or honey mustard for dipping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Cut each hot dog crosswise into 4 equal pieces (about 1.5 inches / 4 cm each). You’ll have 48 pieces total.
- Unroll the crescent roll dough and separate it into 16 triangles. Cut each triangle lengthwise into 3 narrow strips. You’ll have 48 strips total.
- Wrap one dough strip around each hot dog piece, overlapping the dough slightly as you go. Tuck the ends under the hot dog piece to secure. Place the wrapped pieces on the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
- In a small bowl, whisk the egg and water together to make an egg wash. Brush the top of each wrapped hot dog finger with the egg wash. Sprinkle with sesame seeds if using.
- Bake for 12–15 minutes, until the dough is golden brown and puffed. The hot dogs are already cooked, but the dough must reach a safe internal temperature of 160°F (71°C) as per USDA FSIS guidelines for egg dishes; check with a food thermometer if you’re unsure.
- Remove from the oven and let cool for 2–3 minutes before serving. Serve warm with your favorite dipping sauces.
Tips
- Substitutions: Use turkey or chicken hot dogs for a lighter option, or use vegan hot dogs and a plant-based crescent dough (check the label) for a vegetarian version. If you can’t find crescent rolls, use a sheet of puff pastry (thawed) and cut it into strips.
- Storage: Leftover hot dog fingers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep them crispy.
- Common mistake: Don’t over-wrap the dough—one strip per piece is enough. Too much dough will make them doughy in the center. Also, make sure to seal the ends well so they don’t unravel during baking.
- Make ahead: You can assemble the hot dog fingers up to 24 hours ahead, cover with plastic wrap, and refrigerate. Brush with egg wash just before baking.
Serving Suggestions
Serve hot dog fingers as a party appetizer with a trio of dipping sauces: classic ketchup, yellow mustard, and a creamy honey mustard. They also pair well with mac and cheese, a simple green salad, or roasted vegetables for a fun dinner. For a game-day spread, arrange them on a platter with toothpicks and extra napkins.
Variations
- Cheesy Hot Dog Fingers: Before wrapping, place a thin strip of cheddar or pepper jack cheese on top of each hot dog piece. The cheese will melt into the dough as it bakes.
- Spicy Version: Use spicy hot dogs or add a sprinkle of chili flakes or paprika to the egg wash for a kick.
- Everything Bagel Seasoning: Instead of sesame seeds, sprinkle everything bagel seasoning over the egg wash for extra flavor.
- Mini Corn Dogs: Skip the crescent dough and dip the hot dog pieces in cornbread batter, then bake or fry until golden. (Adjust cooking time accordingly.)
Storage and Reheating
Store leftover hot dog fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crispy. You can also microwave them for 30 seconds, but they will lose their crispiness. Freeze unbaked hot dog fingers on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Can I use hot dog buns instead of crescent rolls? Yes, you can use hot dog buns, but they are thicker and will result in a breadier snack. Flatten the buns slightly with a rolling pin before cutting into strips.
Can I make these in an air fryer? Absolutely! Preheat your air fryer to 350°F (175°C) and cook the hot dog fingers in a single layer for 8–10 minutes, until golden and crispy. You may need to work in batches.
Why did my dough unravel during baking? This usually happens if the dough isn’t sealed properly. Make sure to tuck the ends underneath the hot dog piece and press gently to secure. Also, avoid overfilling the baking sheet, as overcrowding can cause them to shift.
Can I use cocktail sausages instead of hot dogs? Yes, cocktail sausages are already the perfect size. Simply wrap each one with a strip of dough and bake as directed. You’ll need about 48 cocktail sausages.
Are hot dog fingers safe for kids to eat? Yes, but always cut them into small, manageable pieces for young children to prevent choking. The hot dog pieces are already small, but you can cut them smaller if needed.
Can I make a gluten-free version? Use gluten-free crescent roll dough or a gluten-free puff pastry, and check that your hot dogs are gluten-free (many are, but some contain fillers).
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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