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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-

Gerry Speirs
June 23, 2014

Ingredients

1
can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls (8 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

No nutrition information available for this recipe

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