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. 

Spicy Chicken

1 package boneless, skinless chicken
1 brown onion
1 clove garlic
2 tablespoons olive oil
1 tablespoon sriracha
1.5 teaspoons red pepper flakes

3/4 cup sour cream
2 tablespoons red wine vinegar

1. Cut chicken into bite sized pieces.
2. Heat frying pan, add oil and heat to a ripple, add garlic and brown for 1 minute, stirring frequently.
3. Add chicken to fry pan and cook through. While cooking chicken, dice onion.
4. Once chicken is cooked, add sriracha, red pepper flakes and onion.
5. Cook until onions and chicken are browned.
6. While onions and chicken are cooking, mix sour cream and red wine vinegar in small bowl.

I serve this with white rice and drizzle the white sauce over the top.