Unroll crescent rolls and cut each triangle into three triangles.
Wrap one hot dog in each small triangle, beginning with longest side of triangle.
Place on lightly greased cookie sheet and cook per package instructions on crescent rolls.
Serve with ketchup and mustard.
Makes about 48 mini hot dogs in a bun.
Heat oven to 375\u00b0. Cut each cheese slice into 6 strips. Slit hot dogs to within 1/2-inch of ends. Insert 3 strips of cheese into each slit. Separate crescent dough into 8 triangles and roll each triangle around each hot dog. Place crescent dogs on ungreased cookie sheet, cheese side up. Bake 12 to 15 minutes or until golden brown. Enjoy!
Cut hot dogs into 3 pieces.
Add barbecue sauce, brown sugar and water.
Mix well.
Bake in 350\u00b0 oven for 35 to 45 minutes. You may use mini hot dogs (2 1/2 to 3 pounds).
Tip: Dry mini hot dogs with paper towels (rolling a
set aside.
Seperate crescent dough into triangles; cut each
Simmer the chili sauce and jelly together, then add to hot dogs.
One recipe of sauce can cook up to 30 to 40 hot dogs.
Use mini hot dogs or regular hot dogs cut into 1-inch pieces.
Heat oven to 375\u00b0F Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
o 375\u00b0F Slit hot dogs to within 1/2 inch
Preheat oven to directions for rolls. Slice hot dogs so that you can insert cheese. Roll the hot dogs into each crescent roll. Cook as directed for the rolls.
Slit 8 hot dogs to within 1/2 inch of ends.
Insert 3 thin strips of American cheese in each slit.
Separate crescent dough into triangles and wrap dough over dog, keeping cheese atop. Place on ungreased cookie sheet, cheese side up.
Split hot dogs within 1/2 inch of ends, cut down 3/4 of the way down.
Cut cheese into thirds and place strips in each slit. Wrap 1 crescent dough triangle around each hot dog.
Bake on an ungreased cookie sheet, cheese side up at 375 degrees for 12 to 15 minutes or until golden brown.
Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake 12-15 min or until golden brown.
Bake at temperature it calls for on the package of crescent rolls.
Roll one (dry off) hot dog in each crescent roll (starting with wide end and overlapping the pointed end).
Place on a cookie sheet and bake till brown.
Bring to a boil the chili sauce and pepper jelly.
Mix water and cornstarch; add to boiling mixture.
Stir until thickened. Add mini meats.
Serve warm.
et out 4 thawed hot dogs and lay on paper towels
Cut hot dogs into 3 pieces each.
Wrap bacon around each piece and use toothpicks to hold bacon.
Layer hot dogs in crock-pot. Sprinkle brown sugar on each layer.
Cook on high 1 hour, then turn on low for 2 to 3 hours.
Serve hot as finger food.
Leave toothpicks in hot dogs.
Boil and stir first 4 ingredients.
Add hot dogs.
This can be doubled, tripled, whatever your needs.
Melt jelly and mustard in crock-pot.
Add hot dogs.
Cook about 1 hour on low.
Preheat oven to 400 degrees.
Prick hot dogs with a fork, then twist dough around each one.
Brush with egg, and sprinkle with salt.
Bake until golden brown, about 12-15 minutes.
In a small bowl, mix mayo, curry powder, and honey, for dipping.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix.
Divide crescent roll dough into triangles along perforated edges. Place 1 tablespoonful beef mixture onto each triangle; roll dough over meat and transfer crescent rolls to a baking sheet.
Bake in preheated oven until golden brown, about 15 minutes.