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
Ingredients
- 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
Instructions
- 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.
Comments
Post a Comment