Consume this recipe as a side dish, or, my personal favorite, top a sirloin or peppered steak on the grill with the mushrooms and drippings. Mushrooms may be used whole or chopped. If you want it to have a stronger flavor, give it a taste and add garlic powder and seasoned salt.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 rolls |
Ingredients
- 1 (8 ounce) package refrigerated crescent rolls
- ¼ cup shredded Cheddar cheese
- 8 hot dogs
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog.
- Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.
- Instead of Cheddar, try spreading 1 1/2 teaspoons cream cheese on roll before rolling up hot dog.
- You may wish to broil at the end for 1 to 2 minutes.
Reviews
these were delicious! I used the National Hebrew hot dogs with finely shredded Tillamook extra sharp cheddar. no pickles. they were rich but so good and easy to make. stuck to the pan a bit so maybe try baking spray.
Easy, good for a crowd…sent 16 of them along with a crockpot of chili to a family with four boys (teens). They loved it and my two boys (teenagers too) loved them as well.
I did what Lela recommended and they came out awesome. They are rich without the pickle but good in a pinch. Hubby liked them.
An Easy recipe for kids to make. My granddaughter loved making these. We added cheese and a thin slice of dill pickle. The best part of this recipe is kids love hot dogs in any form.