Mini Hotdogs

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4.93 from 42 votes

Our wildly popular mini hotdogs require only TWO ingredients and make a perfect lunch, dinner, or party appetizer!

Prep Time10

Cook Time8

Total Time18

Course: Appetizer, Main Course

Cuisine: American

Servings: nuggets

Author: Lil' Luna

Ingredients

5 hot dogs
1 can crescent rolls
ketchup and mustard for dipping

Instructions

Preheat the oven to 400°F.
Cut your hot dogs into half-inch chunks. Set aside.
Roll out your crescent dough and press the seams together.
Cut into 8 strips. Then cut lengthwise into 8 more strips. You should end up with 64 - 1½ inch x ½ inch pieces.
Wrap the hot dogs in the crescent pieces and place on a parchment paper-lined baking sheet.
Bake for 8 to 9 minutes. Serve warm. ENJOY!

Video

Notes

Recipe tips.

If serving as a main dish, plan to serve 4-6 bites per child and 6-10 bites per adult. If serving as an appetizer, plan to serve 3-4 per person.
Make them cheesy: Include a small piece of cheese when you wrap the hot dog pieces with the dough.
Our favorite way to keep them warm during a party is to line the bottom of a crock pot with a paper towel and set the crock pot to the warm setting.
Dip in ketchup, mustard, ranch, honey mustard, BBQ sauce, fry sauce, or cheese sauce.

Air Fyer. Line the bottom of the basket with a piece of parchment paper. Cooking in batches, turn the fryer to 325°F and cook for 3 to 4 minutes or until crescent tops are light brown. Use tongs to turn over each one, then bake for 3 to 4 more minutes or until golden brown.

Prep ahead of time. You can assemble your hot dog nuggets a few hours ahead of time. Cover the pan with plastic and store in the fridge. Bake according to the directions.

Store baked nuggets in an airtight container in the fridge for 2-3 days to in the freezer for 1-2 months. To heat, preheat the oven to 325°F. Place on a baking sheet and bake for 5-10 minutes. If frozen, bake for 15-20 minutes.

Nutrition