These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard.
- 1 tube (8 ounces) refrigerated crescent rolls
- 8 hot dogs
- 1 egg, lightly beaten
- 1 tablespoon water
- Caraway seeds
- Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls.
- Bake 12-15 minutes or until golden brown. Yield: 4 servings.
Originally published as Pigs in a Blanket in Country Woman September/October 1995, p37
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