Cheesy Sriracha Corn Dog Poppers
- Prep time:20 min
- Total time:35 min
- Ingredients:6
- Servings:24
Cheesy Sriracha Corn Dog Poppers
- Prep time:20 min
- Total time:35 min
- Ingredients:6
- Servings:24
- Calories per serving:
Try these spicy corn dog bites; perfect for sharing!
Cheesy Sriracha Corn Dog Poppers
- Prep time:20 min
- Total time:35 min
- Ingredients:6
- Servings:24
Ingredient
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 hot dogs, each cut into 12 slices
- 4 teaspoons Sriracha sauce
- 2 (1 oz each) Cheddar cheese sticks, each cut into 12 pieces
- 2 tablespoons cornmeal
- Ketchup or salsa, as desired
Instructions
- Step 1Heat oven to 350°F. Unroll dough (if using crescent roll dough, press perforations to seal). Cut into 24 squares, 6 rows by 4 rows.
- Step 2For each popper, place hot dog slice on center of dough square; top with a drop of Sriracha sauce and 1 cheese piece. Pull corners up, and pinch to seal. Holding seam side down, brush top and sides with Sriracha sauce. Roll in cornmeal, and place seam side down on ungreased cookie sheet. Repeat to make 24 poppers.
- Step 3Bake 12 to 15 minutes or until golden brown. Serve warm with ketchup or salsa.
Recipe Tips
- For added heat, add some Sriracha sauce to ketchup for dipping.
- Too spicy? Reduce the amount of Sriracha sauce.
Nutrition Facts
Nutrition facts are not available for this recipe
