Mini Baseball Hot Dogs (Print Version)

Bite-sized hot dogs wrapped in flaky crescent dough, ideal for fun snacks or gatherings.

# Components:

→ Main Ingredients

01 - 1 can (8 oz) refrigerated crescent roll dough
02 - 24 mini beef or turkey hot dogs

→ Optional Toppings

03 - 1 egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds
05 - Ketchup and yellow mustard for serving

# Method:

01 - Preheat oven to 375°F. 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.
04 - Wrap each hot dog with a dough strip starting at one end, leaving ends exposed to resemble tiny 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.

# Expert Advice:

01 -
  • They come together in half an hour, which means you can pull together an impressive spread without the stress of timing multiple dishes.
  • Kids actually want to eat these without negotiation, and adults find themselves reaching for a third or fourth one without realizing it.
  • You can customize them endlessly—cheese, different mustards, even a brush of garlic butter—so they never feel boring no matter how often you make them.
02 -
  • The dough dries out fast once unrolled, so work quickly and keep unused portions covered; I learned this by getting halfway through before my remaining strips turned stiff and uncooperative.
  • Patting the hot dogs dry really matters because I once skipped this step and ended up with slippery filling that wouldn't stay put, turning my wraps into hot dog sleeves instead of neat spirals.
03 -
  • A pastry brush makes the egg wash application neater and more even than fingers or a spoon, and you'll use it enough times to justify the small investment.
  • If your crescent dough seems too warm or sticky, pop the whole can in the freezer for 10 minutes before opening—cold dough is dramatically easier to work with than warm dough.
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