Mini Baseball Hot Dogs (Print version)

Crescent dough wrapped mini hot dogs with sesame seeds provide a fun, savory snack for gatherings.

# What You Need:

→ Main Ingredients

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

→ Optional Toppings

03 - 1 large egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds
05 - Ketchup for serving
06 - Yellow mustard for serving

# How To Make It:

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 to remove excess moisture.
04 - Wrap each hot dog with one dough strip, starting at one end and leaving both ends exposed to resemble small baseball bats.
05 - Place wrapped hot dogs seam side down on the prepared baking sheet.
06 - Brush tops lightly with beaten egg using a pastry brush. Sprinkle with sesame or poppy seeds if desired.
07 - Bake for 12 to 15 minutes until dough is puffed and golden brown.
08 - Allow to cool slightly before serving with ketchup and mustard for dipping.

# Expert Tips:

01 -
  • They're ready in 30 minutes flat, which means you can pull off party food without spending your whole day in the kitchen.
  • Kids will actually eat vegetables if you serve them with these, because somehow everything tastes better when it's fun-shaped.
  • You only need three ingredients for the base, so even a stressful day won't derail your game day plans.
02 -
  • Cold dough is non-negotiable—warm crescent dough tears, stretches unevenly, and will frustrate you into question-life choices.
  • Drying your hot dogs isn't just a suggestion; wet sausages create steam that makes the dough chewy instead of crispy, which defeats the entire purpose.
  • Don't overbake them trying to get them ultra-brown because the dough can go from golden to burnt in about 90 seconds once it hits peak color.
03 -
  • Use a pizza cutter instead of a knife to cut the crescent roll dough into strips—it's faster, cleaner, and means less stretching.
  • Brush the egg wash on right before baking, not hours ahead, so the dough stays crispy and doesn't absorb moisture.
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