Mini Baseball Hot Dogs Crescent (Print View)

Bite-sized hot dogs wrapped in golden dough, ideal for game days or kid-friendly bites.

# 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

# Directions:

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 one dough strip starting at one end, leaving 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.

# Expert Advice:

01 -
  • They disappear in minutes because people can't eat just one, and somehow that feels like a victory in the kitchen.
  • Prep takes barely longer than it takes to preheat the oven, so you can pull these together while chatting with friends.
  • Kids actually help with wrapping them, turning dinner prep into something fun instead of a chore.
02 -
  • Don't skip patting the hot dogs dry, because any moisture on them will make the dough steam instead of crisp up golden.
  • Cut your dough strips lengthwise so they wrap around without needing to stretch too much, which keeps them tender instead of tough.
03 -
  • If your crescent dough tears while wrapping, just pinch it back together and keep going—the tears seal right up in the oven and nobody will ever notice.
  • Use a pizza cutter instead of a knife for cutting dough strips because it glides through without dragging and sticking.
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