Crescent Roll Hot Dogs on a Stick

Name: Crescent Roll Hot Dogs on a Stick
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 package (8-count if available) hot dogs (standard size links); 1 tube (8-ounces) (8-count) Crescent roll dough (pre-cut into triangles) ((not the crescent dough sheet)); Yellow mustard; Ketchup; Sweet pickle relish

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by Nancy

4 Comments

Crescent roll hot dogs (pigs in a blanket) on a stick that make the perfect finger food light meal, snack, or appetizer for any occasion.

These crescent roll hot dogs (or pigs in a blanket) on a stick couldn’t be easier to make.

The crescent rolls are so light and airy compared to a regular hot dog bun.

And I especially like how the juices from the hot dog make their way into the crescent roll as they bake in the oven.

The combination of texture and flavor in each bite tastes wonderful.

They make the best appetizers because the stick is easy to hold on to especially when dipping the wrapped hot dog in the condiments.

Not to mention that using a stick instead of handling the wrapped hot dog directly, is great for preventing greasy or messy fingers.

But if preferred, these wrapped hot dogs, or pigs in a blanket can also be made without sticks.

They’re every bit of delicious with or without the sticks.

About the Wooden Sticks

The hardest part about making these crescent roll hot dogs on a stick, may just be finding the wooden sticks at the store.

I used bamboo lollipop sticks that I found in Walmart on the aisle where the Wilton cake decorating items are, which is a different aisle from the baking section.

Wooden corn dog or candy apple sticks can also be used.

I tried using a wooden coffee stirrer as a stick for these wrapped hot dogs, but the stick turned out to be a little too long.

About Serving

When serving these as an appetizer they can be stacked on a platter with the stick-ends pointing out for easy access.

Serve these wrapped hot dogs as is.

Or serve with individual serving-size sauce cups filled with various condiments…so that each guest can have their own container for dipping.

Or even double-dipping.

About the Condiments

Some condiment options are yellow mustard, ketchup and sweet pickle relish.

But of course, condiments can be changed up to more creative dipping sauces like:

honey mustard (equal amounts of honey and yellow mustard)
adobo aioli (mayonnaise mixed with adobo sauce from a can of Chipotle peppers), or
a warm cheese sauce.

Let’s check out the ingredients.

Crescent Roll Hot Dogs (Pigs in a Blanket) – hot dogs (standard size links), premade crescent roll dough (pre-cut in triangles) and bamboo lollipop sticks (or wooden corn dog sticks, or wooden candy apple sticks)

Condiments (optional) – yellow mustard, sweet pickle relish and ketchup, or condiments of your choice

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 375 degrees* F. or preheat the oven according to the crescent roll package instructions*.

*The directions on the tube of crescent roll dough may indicate a different oven temperature if using a non-stick baking sheet.

For the Wooden Sticks:

In each hot dog, insert a wooden stick (with the blunt end of the stick as “the handle”).

Set aside for just a moment.

For the Dough:

Open the tube of crescent roll dough and carefully remove the rolled dough from the tube.

On a cutting board, unroll the crescent roll dough and run a knife along the perforated edges of each triangle.

Wrapping the Hot Dogs:

On a small to medium size plate, lay one of the crescent roll dough triangles in the middle of the plate with the pointed end of the dough facing to the left, and the widest end of the dough facing to the right.

On top of the dough, lay a hot dog about 1-inch from the right side of the dough with the stick facing towards the bottom side of the triangle.

Starting with the wide end of the triangle on the right, roll the dough towards the left over the hot dog.

Then roll the hot dog along with the dough all the way to the left to the pointed end until the dough is wrapped around the hot dog.

Repeat this process to wrap the remaining hot dogs with the dough.

For Baking:

For the baking pan, I used a stainless-steel baking sheet pan (1/4 size baking sheet pan, 9-1/2″ x 13″)

On an ungreased baking sheet pan, lay out the wrapped hot dogs on a stick…

…so that they’re spaced far enough apart from one another for the dough to rise when baked in the oven (about 2-inches apart).

Bake in a preheated oven (at 375 degrees F. or according to the crescent roll package instructions).

TIP – The baking instructions on the tube of crescent roll dough may have a different oven temperature if using a non-stick pan.

Bake until the crescent rolls turn a golden color…

…and the bottom of the rolls are slightly crisp (about 13 minutes).

Serve warm…

…just as is…

…without any condiments or dipping sauces.

All done. Time for another.

Or serve with condiments…

…such as ketchup, sweet pickle relish…

…and…

…yellow mustard.

Thank you so much for stopping by CCC!

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