Mini Baseball Hot Dogs - Doux Kitchen

# What You'll Need:

01 - 1 can (8 oz) refrigerated crescent roll dough

02 - 24 mini beef or turkey hot dogs

03 - 1 large egg, beaten

04 - 1 tablespoon sesame seeds or poppy seeds

05 - Ketchup and yellow mustard for serving

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.

02 - Unroll crescent roll dough and separate into 8 triangles. Cut each triangle into 3 long strips for a total of 24 strips.

03 - Pat mini hot dogs dry with paper towels to ensure proper dough adhesion.

04 - Wrap each hot dog with one dough strip starting at one end, leaving the ends exposed to resemble baseball bats.

05 - Place wrapped hot dogs seam side down on prepared baking sheet.

06 - Brush tops lightly with beaten egg and sprinkle with sesame or poppy seeds if desired.

07 - Bake for 12 to 15 minutes until dough is puffed and golden brown.

08 - Cool slightly before serving with ketchup and mustard for dipping.

01 -

They come together in thirty minutes flat, making them your secret weapon for unexpected guests or last-minute gatherings.
Kids and adults alike go wild for them because they're fun to eat and genuinely delicious—no one suspects how simple they are to make.

02 -

Wet or room-temperature hot dogs will create steam and cause the dough to separate, so that pat-dry step isn't optional—it's your insurance policy.
The moment you pull them from the oven they're still pliable, but they firm up as they cool, so if you want them to hold together perfectly, let them cool at least a minute.

03 -

Keep your crescent dough cold right up until wrapping—warm dough gets sticky and tears easily, which I learned the frustrating way.
If you accidentally tear the dough while wrapping, just pinch it back together or patch it with a tiny scrap; nobody will notice once they're baked and golden.