Skip to main content

Cheesy Crescent Dogs

We usually eat leftovers or some type of sandwich for lunch. My kids are old enough to fix their own lunches, but still usually ask what their choices are. I told them to have sandwiches today, because I want enough leftovers for a Leftover Buffet on Thursday night.

They happened upon a package of hot dogs in their sandwich meat drawer that we had overlooked for the last couple of weeks. We're not real big hot dog eaters, but I do occasionally buy a package or two if they are on sale. Ball Park Franks were on sale for $0.99 a few weeks back, and I had picked up a package. A quick check of the expiration date showed they were going out-of-date today!

We went ahead with our sandwiches for lunch, and I made an adjust to our supper plans. We will probably have the pizza tomorrow night, since I haven't bought the fish planned for Wednesday night yet. Having my ground meats and boiled chicken pre-cooked and in the freezer really helps me be able to change our meal plans on the spur of the moment.

I made Cheesy Crescent Dogs for supper. Since we each had two of these, I didn't make any sides. The kids really like these! They are kind of fun!!

Cheese strips


Hot dogs sliced lengthwise with cheese inserted in middle


Hot dogs wrapped in crescent dough


Cheesy Crescent Dogs


Cheesy Crescent Dogs

8 hot dogs
Block cheddar cheese cut into hot dog-length slices
crescent rolls (I used reduced fat)


Preheat oven to 350 degrees.

Split each hot dog down the middle lengthwise, cutting almost all the way through.
Place a long thick cheese slice down the middle.
Separate the crescent dough into triangles.
Lay each hot dog lengthwise down a crescent roll. Wrap dough stretching it a bit to completely cover the hot dog.
Place crescent-covered dogs on a foil lined cookie sheet. (This will make for quick cleanup of any cheese the oozes out!)
Bake for 10-12 minutes or until golden brown.
Serve with ketchup and mustard, if you like.

Comments

Popular posts from this blog

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s