Crescent Roll Hot Dogs

[caption id="attachment_1017" align="aligncenter" width="560"] crescent-roll-hot-dogs[/caption]

Ingredients

8

hot dogs

4

slices (3/4 oz each) American cheese, each cut into 6 strips

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Steps

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  Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
  

  

  
  

  
  


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  Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
  

  

  
  

  
  


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  3

  
  

  Bake at 375°F. for 12 to 15 minutes or until golden brown.

  
  

Expert Tips

• Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, use large hot dogs and bake at 350°F. for 16 to 20 minutes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories

290

Calories from Fat

200

Total Fat

23g

35%

Saturated Fat

9g

45%

Trans Fat

2g

Cholesterol

35mg

12%

Sodium

810mg

34%

Potassium

60mg

2%

Total Carbohydrate

13g

4%

Dietary Fiber

0g

0%

Sugars

4g

Protein

9g

% Daily Value*:

Vitamin A

2%

Vitamin C

0%

Calcium

6%

Iron

6%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• The crescent dog is easily one of the most-loved snacks (or dinner!) of our childhood. It also doubles as the perfect party food and can be served as an appetizer . While most people grew up calling sausage rolled in a buttery croissant “pigs in a blanket,” there have been several renditions of the traditional concept created like our Mini Crescent Dogs or Everything Bagel Crescent Dogs . In the United States, we usually roll a classic hot dog up in crescent dough and bake until the crescent is warm and flaky. In other countries, pigs in a blanket uses Vienna or breakfast sausage rolled up in some form of bread. Pigs in a blanket has also become a popular breakfast idea; a breakfast sausage gets wrapped up in pancakes and drizzled with maple syrup. Betty Crocker published a recipe for pigs in a blanket or crescent dogs in 1957 in its “Cooking for Kids” publication but there are several claims that the recipe was made and enjoyed long before Betty Crocker published it.