Mini Baseball Hot Dogs (Print Version)

Golden dough wrapped mini hot dogs make a fun, tasty snack for any occasion.

# What to Use:

→ Main Ingredients

01 - 1 can (8 oz) refrigerated crescent roll dough
02 - 24 mini beef or turkey hot dogs

→ Optional Toppings

03 - 1 egg, beaten for egg wash
04 - 1 tablespoon sesame seeds or poppy seeds
05 - Ketchup and yellow mustard for serving

# How to Prepare:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Unroll crescent roll dough and separate into 8 triangles. Cut each triangle into 3 longer strips for a total of 24 strips.
03 - Pat mini hot dogs dry with paper towels to ensure dough adheres properly.
04 - Starting at one end, wrap each hot dog with a dough strip, leaving ends exposed to resemble baseball bats.
05 - Place wrapped hot dogs seam side down on prepared baking sheet.
06 - Brush tops lightly with beaten egg. Sprinkle with sesame or poppy seeds if desired.
07 - Bake for 12 to 15 minutes until dough is puffed and golden brown.
08 - Cool slightly before serving with ketchup and mustard for dipping.

# Expert Advice:

01 -
  • They disappear faster than you can bake them, which honestly means less cleanup for you.
  • Kids who normally won't eat anything suddenly become adventurous eaters when food looks fun and bite-sized.
02 -
  • Don't skip the drying step with paper towels—wet hot dogs mean slippery dough that won't wrap cleanly and bakes unevenly.
  • Watch your oven temperature because every oven runs different, and too hot means burnt dough with cold centers, while too cool means they stay pale and floppy.
03 -
  • Use a pizza cutter instead of a knife to cut the dough strips—it's faster, cleaner, and the straight cuts make wrapping feel more controlled and intentional.
  • If you want them to look extra polished for company, brush with egg wash and seeds, but skip the seeds for kids' lunches where simplicity wins and fewer crumbs end up everywhere.
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