Mini Baseball Hot Dogs (Print version)

Golden bite-sized hot dogs wrapped in buttery crescent dough, perfect for fun snacks or gatherings.

# What You'll Need:

→ 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
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 smaller 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 the 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 for a golden finish. 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 Tips:

01 -
  • They're ready in under 30 minutes, which means you can pull them together while your guests are still settling in.
  • Kids actually want to eat them, and adults sneak them when they think no one's looking—that's the real measure of success.
  • Crescent dough does most of the work for you, so there's almost no way to mess this up if you follow along.
02 -
  • Cold dough wraps easier than room-temperature dough—if yours gets warm and sticky, pop it back in the fridge for five minutes and it'll behave again.
  • The seam goes down because it seals better against the pan and keeps the dough from unraveling as it bakes, which I discovered after making them the wrong way first.
03 -
  • Don't skip patting the hot dogs dry—that one step is the difference between crispy dough and dough that steams itself soggy.
  • If you're making these for a crowd, you can double the recipe and bake in batches, keeping the first batch warm loosely covered with foil while the second batch cooks.
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