Crunchy Crescent Nacho Dogs

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

By Gerry Speirs

Updated September 27, 2018

Make with

Pillsbury Crescents

Ingredients

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

slices American cheese

hot dogs

tablespoon milk

cups crushed roasted veggie zesty Cheddar tortilla chips (about 32 chips)

Favorite dipping sauces, if desired

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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.

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.