Hot dogs wrapped in crescent rolls are a playful, crowd-pleasing snack that turns everyday hot dogs and a tube of refrigerated crescent dough into golden, flaky bites. The buttery, tender pastry contrasts perfectly with the juicy hot dog inside, making them ideal for game days, kids’ lunches, or a quick dinner. They bake in under 15 minutes, so you can have a warm, satisfying treat on the table in no time.
Ingredients
- 1 can (8 oz / 226 g) refrigerated crescent roll dough (8 triangles)
- 8 hot dogs (about 1 lb / 450 g total)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (15 ml) water
- Optional: sesame seeds, poppy seeds, or everything bagel seasoning for sprinkling
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
- Place one hot dog at the wide end of a triangle. Roll the dough around the hot dog, gently stretching the dough as you go, and press the tip to seal. Repeat with the remaining hot dogs and dough.
- Arrange the wrapped hot dogs on the prepared baking sheet, leaving about 2 inches (5 cm) between them.
- In a small bowl, whisk the egg with the water to make an egg wash. Brush the tops of each wrapped hot dog with the egg wash. Sprinkle with seeds if using.
- Bake for 12–15 minutes, until the crescent rolls are deep golden brown and puffed. If you want to verify the hot dogs are hot throughout, you can check that an instant-read thermometer inserted into a hot dog reaches 165°F (74°C) – this is the USDA FSIS safe minimum for leftovers, but hot dogs are already cooked, so this is just to ensure they are warmed through.
- Remove from the oven and let cool for 2–3 minutes before serving.
Tips
- Seal the edges well: Press the dough tip firmly to prevent it from unraveling during baking. If the dough is too sticky, lightly flour your hands.
- Use cold dough: If the crescent dough gets too warm, it becomes sticky and hard to handle. Keep it refrigerated until you’re ready to roll.
- Substitutions: Use turkey or chicken hot dogs for a lighter option, or swap in plant-based hot dogs for a vegetarian version. You can also use puff pastry sheets cut into triangles, but adjust baking time as needed.
- Avoid soggy bottoms: Place the wrapped hot dogs on the baking sheet with the seam side down. This helps them stay sealed and prevents the dough from becoming soggy.
Serving Suggestions
Serve these crescent-wrapped hot dogs warm with classic condiments like ketchup, mustard, and relish for dipping. They also pair well with a side of coleslaw, potato salad, or a simple green salad. For a fun party platter, arrange them on a board with toothpicks and a bowl of warm cheese sauce.
Variations
- Cheesy: Cut a slit lengthwise in each hot dog and stuff with a strip of cheddar or American cheese before wrapping.
- Spicy: Spread a thin layer of sriracha or chili paste on the dough before adding the hot dog.
- Bacon-wrapped: Wrap each hot dog in a half slice of bacon before rolling in the crescent dough. Bake at 375°F (190°C) for about 18 minutes, until the bacon is crisp and the dough is golden.
- Everything Bagel: Sprinkle with everything bagel seasoning instead of plain seeds for a savory, crunchy crust.
Storage and Reheating
Store any leftovers 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. You can also microwave them for 20–30 seconds, but they won’t be as crispy. For longer storage, freeze the baked wrapped hot dogs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 12–15 minutes.
Frequently Asked Questions
Can I use hot dog buns instead of crescent rolls? Yes, but that would change the dish entirely. The crescent roll dough is what gives this recipe its flaky, buttery texture. If you use buns, you’d be making a traditional hot dog, not this recipe.
Can I make these ahead of time? Yes, you can assemble the wrapped hot dogs and refrigerate them, covered, for up to 4 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Why did my crescent rolls unravel during baking? This usually happens if the dough wasn’t sealed well or if the dough was too warm. Make sure to press the tip firmly and keep the dough cold. Also, place them seam-side down on the baking sheet.
Can I use a different type of sausage? Absolutely. Smoked sausages, kielbasa, or even bratwurst can be used. Just make sure they are pre-cooked or fully cooked before wrapping, as the baking time is not long enough to cook raw sausage.
How do I know when they are done? The crescent rolls should be golden brown and puffed. If you’re unsure about the hot dogs being hot, use an instant-read thermometer – it should read 165°F (74°C) for food safety.
Can I freeze the unbaked wrapped hot dogs? Yes, assemble them, place on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 18–20 minutes, until golden and heated through.
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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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