Hot Dog Nuggets
Kids and Grandkids love Hot Dog Nuggets. They’re super affordable to make, freeze well, and the kids really enjoy them!
With only 2 ingredients so simple to make even your kids can help. Believe me these are so easy you cannot mess this recipe up.
The first known recipe for this famous appetizer was originally published in Betty Crocker’s Cook Book for Boys and Girls in 1957. The recipe quickly soared into popularity, and it has been considered a classic party appetizer ever since. In fact, us Americans love it so much, April 24th has been deemed National Pigs in the Blanket Day. (From The Anthony Kitchen)
HOW TO MAKE HOMEMADE CORN DOGS….(FULL PRINTABLE RECIPE AT THE BOTTOM OF PAGE)
INGREDIENTS….
- Crescent Rolls…use any brand of crescent roll dough, Pillsbury brand seems to work the best for this recipe.
- 5 hot dogs cut into quarters
- Ketchup, mustard, and BBQ sauce for dipping
Keep leftover pigs in a blanket in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave or in a preheated air fryer until heated through.
Serve it for a snack, at lunch, or dinner with homemade fries and fruit.
Once you’ve made your own from scratch you’ll never buy them frozen again. Homemade Mini Corn Dogs are always a hit with kids and adults alike.
Grab your apron and lets get baking…..
Ingredients
- 5 hot dogs
- 1 can crescent rolls
- ketchup, mustard, and BBQ sauce for dipping
Instructions
- Preheat your oven to 400 degrees.
- Slice your hot dogs into thin pieces and 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 1.5 inch x .5 inch pieces.
- Wrap the hot dogs in the crescent pieces and place on a parchment paper lined baking sheet.