Crunchy Nacho Dogs

By

Side Dish: Canned Soup

Prep Time: 20 Min
Total Time: 40 Min

NUTRITION INFORMATION:
1 Sandwich: Calories 480 (Calories from Fat 310); Total Fat 34g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 45mg; Sodium 1350mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 5 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 4

Ingredients

  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 4 slices (3/4 oz each) American cheese
  • 4 hot dogs
  • 1 tablespoon milk
  • 1/2 cup crushed nacho cheese-flavored tortilla chips
  • Side: raw veggies and ranch

Preparation

Step 1

1. Heat oven to 375°F. Lightly grease cookie sheet.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on cookie sheet.
4. Bake 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream.
High Altitude (3500-6500 ft): No change.

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