Bacon Wrapped Crescent Hotdogs

Who doesn’t love crescent rolls, hotdogs, bacon, or cheese? If you are a fan like I am of the Pillsbury crescent roll wrapped around a cheese filled hot dog, then here is a revised recipe to enjoy! I remember my mom making these many times for us while growing up. We eagerly waited as they baked while enjoying the delicious aroma that came from the oven filled the air. Mom would serve the crescent dogs with a side dish of corn on the cob, applesauce, or soup. They were, and still are, second to none in hotdog deliciousness!

My grandkids, like many children, love hotdogs, but the bun can be too big giving more bread than hotdog to chew. Pillsbury crescent rolls are light, fluffy, and flavorful with each bite you take. Bacon is the new addition to the recipe, and it gives the perfect crunchy accent to the yummy taste. I’m just not sure why no one thought of it sooner!

Bacon Wrapped Crescent Hotdogs


  • 1 package of your favorite hotdogs, we love Ballpark franks
  • 1 can of Pillsbury Crescent rolls, 8 oz. can
  • 8 slices of bacon, cooked

Unroll crescent dough; cut lengthwise into 8 even strips.
To make each crescent dog, twist 1 bacon slice around 1 strip of dough.
Wrap the twisted bacon and dough evenly around each hot dog.
Place on ungreased cookie sheet.
Bake about 12 minutes or until fluffy and light golden brown. Serve warm with ketchup, mustard or any of your favorite toppings.

Before wrapping the hotdog, take a knife and make a long cut into the dog and add your favorite cheese into the opened cut.
For a great appetizer make mini wrapped hotdogs. Cut down the bacon and crescent rolls in half then wrap half of a hotdog and bake, giving you 16. You can also cut in half or thirds after baking, insert a toothpick into each serving bite, and place on your favorite serving dish along with your favorite garnishments.


ENJOY! From: “In the Kitchen with Sheryl!”

Gabe Arnold
Author: Gabe Arnold