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Ingredients
- 1 * 1 can (8 ounces) reduced-fat crescent roll dough
- 5-1/2 * 5-1/2 teaspoons barbecue sauce
- 1/3 * 1/3 cup finely shredded reduced-fat sharp Cheddar cheese
- 8 * 8 fat-free hot dogs
- 1/4 * 1/4 teaspoon poppy seeds (optional)
- * Additional barbecue sauce (optional)
Preparation
Step 1
1. Preheat oven to 350°F. Spray large baking sheet with nonstick cooking spray; set aside.
2. Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.
3. Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds, if desired. Repeat with remaining hot dog pieces and dough.
4. Bake 13 minutes or until golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired.