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Crunchy Crescent Nacho Dogs

crunchy crescent nacho dogs Entree
Crunchy Crescent Nacho Dogs
  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 4

These crescent dogs get a nacho-inspired makeover no one will be able to resist. MORE+ LESS-

September 27, 2018
Pillsbury Crescents
Make with
Pillsbury Crescents

Ingredients

1
can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
4
slices American cheese
4
hot dogs
1
tablespoon milk
2
cups crushed roasted veggie zesty Cheddar tortilla chips (about 32 chips)
Favorite dipping sauces, if desired

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
360
% Daily Value
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.

© 2018 ®/TM General Mills All Rights Reserved

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