Juicy Hot Dogs Wrapped (Ready-to-Print Version)
Flaky crescent rolls wrapped around hot dogs baked golden for an easy, crowd-friendly snack.
# What You’ll Need:
→ Meats
01 -
Extra-large hot dogs, cut into thirds or whole (e.g., 6 hot dogs)
02 -
Mini cocktail wieners (optional, for smaller portions)
→ Dough
03 -
1 can refrigerated crescent roll dough (8 triangles)
→ Seasonings
04 -
1 large egg, beaten (for egg wash)
05 -
Sea salt flakes, sesame seeds, or everything bagel seasoning (to taste)
# Step-by-Step Guide:
01 -
Set the oven temperature to 375 degrees Fahrenheit (190°C).
02 -
Unroll the refrigerated crescent roll dough and separate along perforations into 8 triangles.
03 -
For extra-large hot dogs, cut each into 3 equal pieces approximately 2 to 3 inches long. Skip this step if using regular or cocktail size hot dogs.
04 -
Place one hot dog piece or whole hot dog at the wide end of each crescent triangle. Roll dough tightly towards the narrow tip, tucking in loose edges.
05 -
Lightly brush the tops of each rolled hot dog with beaten egg to promote a golden and glossy crust.
06 -
Sprinkle desired toppings such as sea salt flakes, sesame seeds, or everything bagel seasoning evenly over the dough.
07 -
Arrange rolls on a parchment-lined or lightly greased baking sheet. Bake for 12 to 15 minutes, or 15 to 19 minutes if using extra-large hot dogs, until dough is golden brown and hot dogs are heated through.
08 -
Allow to cool for 2 to 3 minutes before serving with dipping sauces such as ketchup, mustard, honey mustard, or warm cheese sauce.
# Handy Tips:
01 -
For pretzel-style pigs in a blanket, boil wrapped hot dogs briefly in baking soda solution before baking for a signature chewy crust.
02 -
Assemble ahead of time and refrigerate up to 24 hours; brush with egg wash just prior to baking to maintain freshness.
03 -
Keep warm in a slow cooker on low or warming tray; freshly baked yields best texture and flavor.