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–+ servings

Crescent Roll Hot Dogs with Jalapeño Cheese Spread

By: Nadia Aidi
|
Servings: 6 hotdogs
Full-sized hot dogs baked in crescent dough with a whipped cheese spread made with cheddar, cream cheese, fire roasted jalapeño, and caramelized onions. Served with spicy ketchup and mustard mayo.
Prep 25 minutes
Cook 1 hour 25 minutes
Overhead view of crescent roll hot dogs showing the crosshatch scored hot dogs in golden crescent dough, drizzled with spicy ketchup and mustard mayo.

Equipment

  • large skillet
  • 3 long hot dog molds
  • baking sheet
  • 2 sheets parchment paper
  • food processor
  • piping bag
  • Mixing bowls

Ingredients

Caramelized Onions

  • 1 tbsp olive oil
  • 1 medium onion thinly sliced
  • 1 pinch salt
  • 1 tbsp butter

Jalapeño Cheese Spread

  • 4 oz cheddar cheese block mild or medium, shredded
  • 4 oz cream cheese room temperature
  • 1 jalapeño fire roasted, skin removed, seeded and rough chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 1 pinch salt

Spicy Ketchup

  • 1/2 cup ketchup
  • 2 tsp Tabasco

Mustard Mayo

  • 1/2 cup mayo
  • 2-3 tbsp yellow mustard

Hot Dogs

  • 1 package crescent dough sheet not pre-cut
  • 6 hot dogs
  • chives chopped

Instructions

  • Caramelize the Onions: Heat a large skillet over medium for 2 minutes. Add olive oil and the sliced onion. Cook on medium for 12 to 15 minutes, stirring often, until translucent. Reduce heat to medium-low and add one pinch of salt and the butter. Cook for 45 more minutes, adding a splash of water every 10 minutes and stirring often, until deeply dark brown. Set aside to cool slightly.
    1 tbsp olive oil, 1 medium onion, 1 tbsp butter, 1 pinch salt
  • Jalapeño Cheese Spread: Combine the caramelized onions, shredded cheddar, cream cheese, jalapeño, garlic powder, onion powder, white pepper, and one pinch of salt in a food processor. Blend until smooth. Transfer to a piping bag.
    4 oz cheddar cheese block, 4 oz cream cheese, 1 jalapeño, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp white pepper, 1 pinch salt
  • Make the Condiments: Stir the ketchup and Tabasco together in a small bowl. In a separate bowl, stir together the mayo and yellow mustard. Refrigerate both until ready to serve.
    1/2 cup ketchup, 2 tsp Tabasco, 1/2 cup mayo, 2-3 tbsp yellow mustard
  • Chill the Dough: Lay the crescent dough sheet flat on a piece of parchment paper. Cover with a second sheet of parchment and place flat in the freezer for 10 to 15 minutes.
    1 package crescent dough sheet
  • Assemble: Preheat the oven to 425°F (220°C). Crosshatch score each hot dog. Remove the dough from the freezer and cut in half lengthwise, then into thirds to make 6 rectangles. Press 2 rectangles side by side into each mold, making sure the dough touches all four corners. Pipe the cheese spread down the center of each rectangle. Place a hot dog on top of each.
    6 hot dogs
  • Bake: Bake for 20 to 25 minutes until golden brown. Slide the hot dogs out of the molds.
  • Serve: Top with chopped chives. Serve with spicy ketchup and mustard mayo.
    chives

Nutrition

Calories: 470kcal, Carbohydrates: 20g, Protein: 12g, Fat: 39g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 989mg, Potassium: 218mg, Fiber: 1g, Sugar: 7g, Vitamin A: 687IU, Vitamin C: 4mg, Calcium: 178mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info