Snow day today, so scrambled to come up with a lunch we all could eat. Hot dogs defrost real fast, so started peeking through my recipes and came up with this one from Pillsbury.
Tim doesn't like cornmeal or heat, so he just got cheese stuffed dogs in crescents. Jake likes cornmeal but no heat, so his I brushed with a little melted butter before I rolled it.
Mine got the full treatment, sriracha in with the cheese, then brushed over the wrapped dog before rolling it in cornmeal. I did full dogs, not little bites due to time constraints.
Easy, delicious and sure to be repeated. :)
Cheesy Sriracha Corn Dogs
- 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls -- (8 oz) (used 5 crescents and baked the rest up plain)
- 2 hot dogs -- each cut into 12 slices (used 5 hot dogs)
- 4 teaspoons Sriracha sauce
- 2 Cheddar cheese sticks -- (1 oz each) each cut into 12 pieces (used mexican blend shredded cheese)
- 2 tablespoons cornmeal
- Ketchup or salsa -- as desired
- Heat oven to 350°F. Unroll dough (if using crescent roll dough, press perforations to seal). Cut into 24 squares, 6 rows by 4 rows.
- For each popper, place hot dog slice on center of dough square; top with a drop of Sriracha sauce and 1 cheese piece. Pull corners up, and pinch to seal.
- Holding seam side down, brush top and sides with Sriracha sauce.
- Roll in cornmeal, and place seam side down on ungreased cookie sheet. Repeat to make 24 poppers.
- Bake 12 to 15 minutes or until golden brown. Serve warm with ketchup or salsa.
hot dogs, corn dogs, cheesy
Main dishes, hot dogs
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