This is a humorous, meme-inspired recipe for a dish that is literally a smoked stress ball—a playful take on the classic internet meme. It’s a fun, edible craft that’s perfect for a themed party or a stress-relief gag gift. The combination of a savory, smoky exterior with a sweet, gooey center makes it a memorable conversation starter.
Ingredients
- 6 large beef hot dogs (about 1 lb / 450 g total)
- 1 cup (240 ml) barbecue sauce, plus more for serving
- 1 tbsp (15 ml) liquid smoke (optional, for extra smokiness)
- 1/2 cup (50 g) shredded cheddar cheese
- 1/4 cup (60 g) cream cheese, softened
- 1/4 cup (30 g) chopped pickled jalapeños (optional)
- 1 (8 oz / 225 g) can refrigerated crescent roll dough
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 ml) olive oil, for the grill
Instructions
- Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set it up for indirect cooking at the same temperature.
- In a small bowl, mix the barbecue sauce with the liquid smoke (if using). Set aside.
- Slice each hot dog lengthwise, about 3/4 of the way through, to create a pocket. Be careful not to cut all the way through.
- In another bowl, combine the shredded cheddar, cream cheese, and chopped jalapeños (if using). Mix until well blended.
- Stuff each hot dog pocket with the cheese mixture, dividing it evenly.
- Unroll the crescent roll dough and separate into 6 rectangles (press the perforations together to seal).
- Wrap each stuffed hot dog in a crescent rectangle, pressing the edges to seal completely. Trim any excess dough if needed.
- Brush the wrapped hot dogs with the beaten egg wash.
- Oil the smoker grate or a grill mat. Place the wrapped hot dogs on the grate, leaving space between them.
- Smoke for 1 hour. Then brush the tops with the barbecue sauce mixture.
- Continue smoking for another 1 hour, or until the dough is golden brown and the internal temperature of the hot dogs reaches 165°F (74°C) as measured with a food thermometer.
- Remove from the smoker and let rest for 5 minutes before serving.
Tips
- Substitutions: If you don’t have liquid smoke, you can use smoked paprika or chipotle powder in the sauce. For a spicier version, use pepper jack cheese instead of cheddar.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes, or until heated through.
- Common mistake: Don’t skip the egg wash—it gives the dough a beautiful golden color and helps the sauce stick. Also, make sure to seal the dough well to prevent the cheese from leaking out during smoking.
- Temperature check: Always use a food thermometer to ensure the hot dogs reach 165°F (74°C) to be safe.
Serving Suggestions
Serve these smoked stress balls as a fun appetizer at a party, or as a main dish with coleslaw and potato salad. They’re also great sliced into rounds and served on toothpicks for a playful snack. Pair with extra barbecue sauce for dipping.
Variations
- Veggie version: Use vegetarian hot dogs and vegan cheese to make a plant-based version.
- Breakfast style: Swap the barbecue sauce for maple syrup and use breakfast sausage links instead of hot dogs. Smoke as directed, then serve with scrambled eggs.
- Spicy kick: Add a few dashes of hot sauce to the cheese mixture, or use spicy barbecue sauce.
- Pigs in a blanket style: Skip the smoking step and bake at 375°F (190°C) for 15-20 minutes, until golden brown.
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 10-12 minutes, or until heated through. You can also microwave them for 1-2 minutes, but the dough will be softer. For best results, avoid freezing, as the texture of the dough may become soggy.
Frequently Asked Questions
Can I use a regular grill instead of a smoker?
Yes, you can use a charcoal or gas grill set up for indirect cooking. Maintain a steady 225°F (107°C) and add wood chips for a smoky flavor.
What if I don’t have liquid smoke?
You can omit it or substitute with 1/2 teaspoon of smoked paprika. The flavor will be slightly different but still delicious.
Can I prepare these ahead of time?
Yes, you can assemble the wrapped hot dogs and refrigerate them for up to 24 hours before smoking. Add a few extra minutes to the smoking time if they are cold.
How do I know when they are done?
The dough should be golden brown and the internal temperature of the hot dogs should reach 165°F (74°C) on a food thermometer. This ensures they are safe to eat.
Can I use a different type of sausage?
Absolutely! Smoked sausage, bratwurst, or even tofu dogs work well. Adjust the smoking time accordingly—thicker sausages may need more time.
What can I serve with them?
They pair well with coleslaw, baked beans, or a fresh green salad. For a fun presentation, serve them on a platter with dipping sauces like ranch or honey mustard.
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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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