Friday, May 27, 2011

Crunchy Nacho Dogs

Source: Betty Crocker

Serves: 4


  • 1 can (8 oz) Pillsbury refrigerated crescent rolls
  • 4 slices American cheese
  • 4 hot dogs
  • 1 tablespoon milk (I omitted)
  • 1/2 cup crushed nacho cheese-flavored tortilla chips (I used regular tortilla chips)
  1. Pre-heat oven to 375°. Lightly grease cookie sheet, or cover sheet with tin foil.
  2. Unroll crescent rolls. Separate dough into 4 rectangles (each rectangle will be 2 crescent rolls). Firmly press perforations to seal.
  3. Place cheese slices on rectangles if you want.
  4. Place hot dog close to the end of a rectangle and roll up the dough. Press edges to seal. 
  5. Brush rolls with milk (I didn't do this.. they stuck fine without the milk). Roll in crushed tortilla chips.
  6. Place the rolls, seam side down, on the cookie sheet.
  7. Bake for 15-22 minutes or until a deep golden brown.

We only ate one hot dog each, and put the other two (already cooked) in the refrigerator. They were a great, easy lunch the next day and tasted just as good as the previous night.

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