Tag: Hot dogs

Crunchy Coleslaw Hot  Dogs

Crunchy Coleslaw Hot Dogs

Crunchy Coleslaw Hot Dogs This recipe for Crunchy Coleslaw Hot Dogs was originally supposed to coincide with opening day at Miller Park (or whatever it’s called now). As we all know, games have been postponed until further notice but that doesn’t mean we still can’t 

Bandito Dogs on Pretzel Buns

Bandito Dogs on Pretzel Buns

Bandito Dogs on Pretzel Buns Today we are going to celebrate the Milwaukee Brewers 12th straight win with some slow cooker style hot dogs. If you have been following any baseball games that are taking place right now, the Milwaukee Brewers are playing the LA 

Gourmet Pigs in a Blanket

Gourmet Pigs in a Blanket

Gourmet Pigs in a Blanket

Gourmet Pigs in a Blanket are made with gourmet hot dogs from Omaha Steaks. Pillsbury Crescent Rolls serves as the blanket. Extra sharp cheddar cheese is added for good measure. When I made Crescent Dogs (as we called them) years ago, I simply made them with Oscar Meyer hot dogs, crescent rolls and American cheese slices. I’m not really sure where, when or how the recipe for crescent dogs came about but I’m pretty sure it’s one of the easiest!

gourmet pigs

Crescent Rolls

The original crescent dog recipe calls for using one 8-oz can of crescent rolls, separated at the perforated edges into 8 triangles. A small pocket is cut into each hot dog and eight small slices of American cheese are inserted into each pocket.

The hot dogs are rolled up in the crescent rolls then baked cheese side up until golden brown. The original recipe can easily serve 4 kids, 2 dogs a piece or 8 kids, 1 dog a piece. Round out the meal with potato chips, apple slices and cookies.

gourmet pigs

More of a Bun

For this recipe, the crescent rolls aren’t separated into triangles. The crescent rolls are divided into 4 rectangles. The seams or perforated edges are pressed together to make four large “buns.” Only four “gourmet” dogs are used and filled with extra sharp cheddar cheese logs.

The filled dogs are rolled up in the crescent squares, baked cheese side up until golden brown. Serve with your favorite stone-ground mustard and dill pickle spears.

gourmet pigs

 

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