Mini Crescent Roll Corn Dogs

Corn dogs have always been a classic favorite, and for good reason.  They may not be healthy, but good grief, they’re delicious.  As I was on my way to the grocery store today, different ideas of appetizers were flowing through my brain.  The Crescent Roll Mozzarella Sticks have been a HUGE hit every time I make them, along with the Apple Dumplings.  The great thing about all of these recipes is the fact that we’re using the refrigerated crescent roll dough.  That is some versatile stuff, lemme tell ya!  Whether you’re rolling them up with fillings (like the Cinnamon Crescent Rolls with Cream Cheese Glaze) or flattening and layering them with other deliciousness (like the Sopapilla Cheesecake Pie), it’s easy and incredibly yummy.

Well, hot dogs were flowing through my brain, because my little pumpkin loves hot dogs.  Then, I started thinking about rolling those in crescent rolls.  Oh…yeah, I’m going to try that today  I thought as I pulled into the parking lot.  So, in I went, and came out with my needed ingredients.  I couldn’t wait to get home and try them out.  These are also a larger alternative to Pigs In A Blanket, but they’re even more filling.


First, you unroll your crescent roll dough onto a flat surface.  I usually use a cutting board.  Cut a hot dog in half, place at base of crescent roll, and roll up.  Make sure to seal the edges so the entire wienie is covered up.


This is what they’ll look like rolled up, so you can only see the actual crescent roll.  No exposed wienie.  😉

Now, here’s the part where YOU decide how to want to cook them.  You have two options…bake or fry them.  Obviously, baking is much healthier than frying, so the choice is yours.  Baking is also a lower maintenance, and you can pop them all in the oven at once and walk away.  When these are fried, they have a crispy, flaky crust.


And here they are!  These particular ones were fried.  The great thing about these is the fact that you can make as many or as little as you want!  These would be great as an appetizer or even an entrée.  Hope you enjoy them as much as I did!

Mini Crescent Roll Corn Dogs (makes 16):

1 pack of hot dogs (your favorite flavor/brand)

2 cans refrigerated crescent roll dough

Olive Oil (if you’re baking them)

Canola Oil (if you’re frying them)

If you’re going to bake them, go ahead and roll out your doggies.  Preheat your oven to 350 degrees.  Grease a 9×13 inch baking dish, and place them seam side down in the dish.  Brush the tops with a little bit of olive oil, this will give them a little bit of crisp on top.  You can bake up to 16 at a time in the 9×13 inch dish.  Bake for 15-20 minutes, or until the tops become a light golden brown.

If you’re going to fry them, heat your oil to about 370 degrees.  Fry in the oil for 3-4 minutes, turning them to make sure they’re evenly cooked on all sides.  When finished cooking, place on paper towels for the excess oil to come off.

Crescent Roll Mozzarella Sticks

When it comes to carbs and cheese, I’m in heaven.  Seriously.  I was just telling my aunt and cousin over the weekend that I can walk by desserts and avoid eating them (if I’ve already eaten some), but put some pasta, breads, taters and any type of cheese or cream sauce with it?  I become a vulture.  I love these little guys though, because they’re so easy to make, and super yummy.  When I made these for my family, they came through the door and I pointed them in that direction.  Next thing I knew, all of those suckers were gone.


First, unroll refrigerated crescent roll dough.  Then, cut a piece of string mozzarella cheese in half, and place it at the base of the dough.  Roll it up, pinching the sides to seal.


Place in a 9×13 inch baking dish.  Here, I only made one batch, but you can easily squeeze two batches of these in the dish together.  Brush with olive oil and Italian seasoning.


After they’ve baked, microwave some pizza or marinara sauce for dipping.


Enjoy every little (or big) bite.  We certainly did.  And the great thing about these is that they could be served as an appetizer, or even as a meal.  They’re very filling!

Crescent Roll Mozzarella Sticks

1 can refrigerated crescent roll dough

4 string cheese mozzarella sticks, cut in half

2 tablespoons olive oil

1 teaspoon Italian seasoning

Warm pizza or marinara sauce, for dipping

Preheat oven to 350 degrees.  Roll out crescent roll into individual triangles.  Place string cheese at base of dough, roll up, pinching sides so the dough completely covers the cheese.  Place in greased 9×13 inch baking dish.  Combine olive oil and seasoning, stir together.  Using a basting brush, distribute over each crescent roll.  Bake for 15-17 minutes, or until tops are a light golden brown.  Serve with warm dipping sauce.

Want to add some pepperoni?  No problem!  Just add a couple slices of pepperoni under the mozzarella and roll up.

Breakfast Pizza

On the weekends, I always make something good for breakfast.  Usually, it’s fluffy pancakes, but it’s nice to mix it up every once in a while.  Ooh, like those red velvet waffles.  Those were delicious, too.  This was something I’d been wanting to try out for a while, and super glad that it made it into our kitchen.  It’s something different, yet so simple at the same time.  I’d never even heard of a breakfast pizza, but got really excited at just the idea of it!  And let me tell you, that aroma filling the kitchen as this bad boy cooked in the oven was intoxicating.  I couldn’t wait to try it out.


This thing tasted just as good as it smelled.  As we’re sitting at the table munching away, I was convinced that our daughter wouldn’t touch it, just because it looked different.  I was wrong.  She ate half of a piece, and I sat there in shock, watching her shovel it down her little pie hole.  When we finished our pieces, I looked in the pan and saw that there were five whole pieces left.  Good grief.  I thought for a minute about what to do with them, because I knew that we wouldn’t eat the leftovers since the following day was Monday and we get back on our routine…so I texted our neighbor across the street.  When I told her what we had for breakfast and asked if they wanted the rest, she excitedly called me about it, then sent her husband over to pick it up.  About thirty minutes later, I got another text message from her, telling me how awesome it was.  Yes, this has definitely been added to my breakfast list.  My nieces and nephews will love this thing!

Breakfast Pizza Recipe:

1 can refrigerated crescent roll dough

1 lb. ground breakfast sausage

6 pieces bacon, cooked and crumbled

2 cups grated cheddar cheese

8 large eggs

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375 degrees.  Spray a round 12 inch cake pan, and press the crescent roll dough into the pan, forming a crust.  Cook sausage in skillet until browned and completely cooked through.  Spoon on top of crust, sprinkle bacon on top.  Sprinkle grated cheese on top of meats.  Combine eggs, milk, salt, and pepper.  Whisk together until eggs are beaten, pour over crust.  Bake for 25-30 minutes, cut into slices and serve.

Cinnamon Sugar Crescent Rolls with Cream Cheese Glaze

While my cousin and I were on the phone one day, the topic of crescent rolls came up, and we start talking about how we both loved them.  Then, I started thinking about the honey butter crescent rolls at California Dreaming.  Then, my mouth started to water, and I wanted some crescent rolls.  Even though I wanted to make some the really easy way, the thought of doing something a little different had crossed my mind, so off I went to the grocery store.


First, we’re loading up on our necessary ingredients for the crescent rolls, and it’s super easy.  Here, we have a can of refrigerated crescent rolls, melted butter, cinnamon/sugar mixture, silicone brush, and a small spoon.  Let’s get started.


Unroll the crescent roll dough on a work surface, and brush each crescent roll generously with the melted butter.


Using the spoon, sprinkle the cinnamon and sugar mixture over the melted butter.


Roll up the crescent rolls, place on baking sheet (I always use my baking stone for best results), brush with more butter, sprinkle with more cinnamon and sugar…and bake.


While the crescent rolls are still slightly warm, drizzle the cream cheese glaze on top of each roll.


Enjoy…but be careful.  They’re quite delicious…and also very versatile.  They can be served as breakfast, appetizer, dessert, or just plain old side item.  So many options with such an easy and delicious recipe!

Cinnamon Sugar Crescent Rolls Recipe:

1/4 cup white sugar

1 teaspoon cinnamon

4 tablespoons butter, melted

1 can refrigerated crescent rolls

Preheat oven to 350 degrees.  Unroll crescent dough onto work surface.  Brush melted butter on each roll, then sprinkle cinnamon/sugar mixture on top.  Roll up each crescent roll, then place on baking pan.  Brush tops with more butter, sprinkle with more cinnamon/sugar mixture.  Bake for approximately 10-12 minutes, or until tops are a light golden brown.  When finished baking, remove from pan and drizzle with cream cheese glaze.

Cream Cheese Glaze:

1 1/2 cups powdered sugar

3 oz. cream cheese, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla

2-3 tablespoons milk

Using electric mixer, cream the butter and cream cheese until blended.  Add powdered sugar, vanilla and milk, continue to mix until glaze reaches desired consistency.  Drizzle over crescent rolls.