Firecracker Hot Dogs
Hot dogs wrapped in crescent dough, baked on wooden skewers, and topped with a cheddar cheese star. The most festive 5-ingredient July 4th recipe.
Equipment
- Small star-shaped cookie cutter (approx. 1 inch)
- Pizza cutter or sharp knife
- Parchment-lined baking sheet
- Skewers
- Pastry brush
Ingredients
- 8 hot dogs
- 8 wooden skewers
- 1 can crescent dough
- 8 oz cheddar cheese block
- Ketchup and mustard for serving
- 1 egg yolk
Instructions
Prep the dough.
- Unroll crescent dough on a flat surface. Cut into ½ inch wide strips using a pizza cutter or knife.
Skewer the hot dogs.
- Push a wooden skewer lengthwise through each hot dog, leaving 1 inch exposed at the top for the cheese star.
Wrap.
- Starting from the top, anchor a dough strip and wrap downward in a spiral. Press both ends firmly onto themselves to secure. Repeat for all hot dogs.
- Brush.
- Whisk an egg yolk in a small bowl and use a pastry brush to brush the egg yolk over the wrapped dough. Be sure to do this quickly as the brushed egg yolk may cause the dough to soften and droop over time. If you're not planning to bake right away, place the brushed hot dog sticks into the fridge until ready to bake.
Bake.
- Place on a parchment-lined baking sheet. Bake at 375°F for 9 minutes until golden brown.
Cut the cheese stars.
- While hot dogs bake, use a small star cookie cutter to cut 8 stars from the cheddar block, about ¼ inch thick.
Top and serve.
- Press a cheese star onto the exposed skewer tip of each hot dog immediately out of the oven. Serve with ketchup and mustard.
Notes
Make ahead: Wrap the hot dogs in crescent dough up to 2 hours before baking and refrigerate on the lined baking sheet. Bake and add cheese stars right before serving.
Tried this recipe?Let us know how it was!