Mini Baseball Hot Dogs (Printable Version)

Bite-sized hot dogs wrapped in golden crescent dough, ideal for casual gatherings and snacks.

# 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 and yellow mustard for serving

# How To Make It:

01 - Preheat oven to 375°F and 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 ensure proper dough adhesion.
04 - Wrap each hot dog with one dough strip starting at one end, leaving both 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 and 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 Advice:

01 -
  • They come together faster than ordering takeout, leaving you time to actually enjoy your guests instead of hiding in the kitchen.
  • Kids and adults both reach for these without hesitation—no picky eater negotiations needed.
  • You can prep them ahead and bake when hungry, making them perfect for game day chaos or unexpected gatherings.
02 -
  • Do not skip drying those hot dogs—moisture is the enemy and will sabotage your texture no matter how perfect everything else is.
  • Cut your dough strips lengthwise, not across, because width matters when you're wrapping something this small.
03 -
  • Use a pizza cutter instead of a knife to slice your dough strips—it's faster and gives you cleaner, more consistent cuts.
  • If your dough starts warming up and getting sticky while you're working, pop it back in the fridge for 5 minutes—it'll be way easier to handle.
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