Friday, March 1, 2013

Cheesy Sriracha Corn Dogs

1 can crescent rolls
2 hot dogs
2 cheddar cheese sticks
4 teaspoons sriracha
2 tablespoons cornmeal

1. Heat oven to 350 degrees
2. Cut hot dogs and cheese sticks into 12 slices.
3. Open and un-roll crescent rolls. On a floured surface or parchement paper, press perforations together. Cut sheet into 24 pieces. 
4. On each square place  one hot dog slice, one cheese slice and a drop of sriracha.
5. Fold corners up and press to seal. Lightly brush with sriracha and dip in cornmeal. Place seam side down on a cookie sheet. 
6. Bake 12 to 15 minutes. 

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