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Crunchy Crescent Nacho Dogs

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  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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These crescent dogs get a nacho-inspired makeover no one will be able to resist.
By Gerry Speirs
Updated Sep 27, 2018
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Ingredients

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2
    Separate dough into 4 rectangles. To make each sandwich, place 1 slice of cheese lengthwise down center of dough rectangle; place hot dog lengthwise over cheese. Fold short sides of dough up over hot dog. Fold one long side of rectangle up over hot dog, rolling dough to form tube with cheese and hot dog inside.
  • 3
    Using pastry brush, brush milk over each wrapped hot dog. Roll each in crushed chips; place seam side down on cookie sheet.
  • 4
    Bake 20 minutes or until golden brown. Serve immediately with dipping sauces.

Tips from the Pillsbury Kitchens

  • tip 1
    Place the chips into a sandwich-size plastic bag and crush gently by tapping them with a rolling pin.
  • tip 2
    Reheat the nacho dogs in the oven at 350°F for 5 to 7 minutes.

Nutrition Information

630 Calories, 40g Total Fat, 14g Protein, 52g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
14g
72%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1540mg
64%
Potassium
180mg
5%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
10%
Sugars
11g
Protein
14g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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