Mini Hot Dogs
Ingredients
- 1 package 14 ounces mini hot dogs or cocktail sausages
- 1 can 8 ounces refrigerated crescent roll dough
- 1 tablespoon butter melted
- 1 teaspoon garlic powder optional
- 1 teaspoon dried parsley optional
- Ketchup and mustard for serving
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Crescent Dough:
- Unroll the crescent roll dough and separate it into triangles. Cut each triangle into 3 smaller strips.
Wrap Hot Dogs:
- Wrap each mini hot dog with a strip of dough, starting at one end and rolling to the other. Place seam side down on the prepared baking sheet.
Optional Topping:
- Mix melted butter with garlic powder and parsley. Brush over the wrapped mini hot dogs for extra flavor.
Bake:
- Bake for 12-15 minutes, or until the dough is golden brown and the hot dogs are heated through.
Serve:
- Serve warm with ketchup, mustard, or your favorite dipping sauces.
Notes
- Variation: Add a small slice of cheese when wrapping the hot dogs for a cheesy twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.
- Perfect for Parties: Serve with a variety of dipping sauces such as honey mustard, barbecue sauce, or cheese dip.
