Everything Pigs in Crescent Roll Blankets with Shredded Cheddar
Directions
- 1Split the hot dogs down the middle, simmer in a tiny bit of water, lightly brown and cool.
- 2Place a drizzle of water across the bottom of a pan, gently heat the dogs, flip and press them for lightly toasted split hot dogs.
- 3Roll the dogs in 6 tablespoons of everything seasoning.
- 4In a pan, start with a little bit of vegetable oil, add two large onions, a little salt and cook until almost all water evaporates.
- 5Add 3 good squirts of ketchup, a couple of squirts of mustard, 2 teaspoons light brown sugar, 1 teaspoon each of garlic powder and chili powder to the onions.
- 6Stir until well combined and keep at the lowest temperature possible to keep it warm.
- 7Place the onions on the crescent roll triangles.
- 8Stuff the hot dogs with cheese and place them into the crescent rolls.
- 9Coat the filled crescent rolls in everything spice.
- 10Place them on a parchment-lined baking sheet and bake at 375°F for 12 to 15 minutes.
Ingredients
- 4 Brooklyn-made beef hot dogs
- 1 drizzle water
- 6 tablespoons everything seasoning
- 1 cup shredded sharp cheddar cheese
- 8 crescent rolls
- 1 little bit vegetable oil
- 2 large hot dog cart onions
- 1 little salt
- 3 good squirts ketchup
- 2 squirt brown mustard
- 2 teaspoons light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon sweet or smoky paprika
- 1 teaspoon chili powder
Equipment
baking sheetknifefrying panwhisk
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