Mini Baseball Hot Dogs

# What You Need:

01 - 1 can (8 oz) refrigerated crescent roll dough

02 - 24 mini beef or turkey hot dogs

03 - 1 large egg, beaten for egg wash

04 - 1 tablespoon sesame seeds or poppy seeds

05 - Ketchup and yellow mustard for serving

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 to remove excess moisture.

04 - Wrap each hot dog with one strip of dough, starting at one end and 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 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.

01 -

They disappear faster than you can bake them—guests genuinely fight over the last few.
Takes barely thirty minutes from fridge to table, making last-minute entertaining actually doable.
Kids will eat them without complaint, which is worth its weight in gold if you're feeding picky eaters.

02 -

Do not skip drying the hot dogs—I once got impatient and the dough slid right off during baking, which is a lesson learned exactly once.
The egg wash makes a visible difference in how they turn out, and if you don't have an egg, a tiny brush of melted butter works in a pinch.

03 -

A pizza cutter makes cutting the crescent dough strips dead-straight with zero effort compared to a knife, and straight strips wrap infinitely better.
If your dough starts warming up and becomes difficult to work with, pop it back in the fridge for five minutes—cold dough is happy dough that doesn't tear.