Mini Baseball Hot Dogs Bite

# What You’ll Need:

01 - 1 can (8 oz) refrigerated crescent roll dough

02 - 24 mini beef or turkey hot dogs

03 - 1 large egg, beaten for egg wash

04 - 1 tablespoon sesame seeds or poppy seeds

05 - Ketchup and yellow mustard for serving

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 smaller long strips for a total of 24 strips.

03 - Pat mini hot dogs dry with paper towels to remove excess moisture.

04 - Starting at one end, wrap each hot dog with a dough strip, leaving the ends exposed to resemble tiny baseball bats.

05 - Place wrapped hot dogs seam side down on prepared baking sheet.

06 - Brush tops lightly with beaten egg for golden finish. 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.

01 -

They're ready in 30 minutes flat, which means you can literally make them while guests are arriving.
Kids will actually eat vegetables if you serve them on the side, and adults won't stop reaching for just one more.
The dough puffs up beautifully in the oven, giving you that showstopping golden appearance with zero complicated techniques.

02 -

Keep the dough cold until the absolute last second you're wrapping; warm dough tears and becomes sticky instead of staying crispy and flaky.
Don't skip patting the hot dogs dry—I learned this the hard way when a batch slid right off the dough in the oven and it was disappointing.

03 -

A light egg wash makes the difference between homemade-looking and bakery-quality, but less is more—too much and they get dark spots.
The dough stays flakier and rises better when it goes into a preheated oven, so don't skip that step even though it seems unnecessary.