Cookie’s Cooks is a column where we’ll share our favorite kid-friendly recipes from all over the internet. This week’s recipe comes from Bev Weidner at bevcooks.com is sure to put a smile on your child’s face: Crunchy Nacho Crescent Dogs.
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Cookie’s Cooks: Crunchy Nacho Crescent Dogs
15th Aug 2016
What You’ll Need
1 (8 oz) tube Pillsbury™ refrigerated crescent rolls
4 slices American or cheddar cheese
4 Hot dogs
1 Tablespoon milk
2 cups crushed cheddar tortilla chips
The Rundown
- Preheat oven to 375°F.
- Unroll the crescent rolls onto a lightly floured work surface. Keep them two rolls together, forming a rectangle. Pinch the perforated edges together.
- Lay the cheese in the center of the rectangle. Then place a hot dog on top of the cheese. Fold the short edges over the dog ends. Then roll them up. Pinch the dough together under the hot dogs like this:
- Lightly brush each rolled dog with the milk, then roll in the crushed tortilla chips.
- Place on a lightly greased baking sheet and bake for 15 to 20 minutes, or until golden brown and the dough is cooked through.
- Serve immediately with ranch, ketchup, BBQ sauce, etc. Enjoy!
This is a summer recipe we are sure your kids will love. Have any suggestions or questions? Leave them in the comments. And be sure to check back as we’ll be adding new kid-friendly recipes all year long.
This recipe for ‘Crunchy Nacho Crescent Dogs’ originally appeared on Tablespoon.com
