Ketchup, Mustard or BBQ (or your favorite) Dipping Sauce
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Pepper
1 Package Kosher Hot Dogs
1 Package (we used Pilsbury) Refrigerated Crescent Rolls
1/2 Teaspoon Salt
2 tablespoon melted (or non-vegan if no allergy) Vegan Butter
1 Package (or non-vegan if no allergy) Vegan Cheddar Cheese
Cooking Instructions
Tools:
Parchment Paper
Butter Brush
Preheat your grill to 400°F.
Roll out the crescent rolls and press your fingers into the perforations to seal them. Brush the dough with the melted butter. Using a pizza cutter, or sharp knife, cut the dough into strips.
Cut the hot dogs in half and then slit them length wise (do NOT cut all the way through the hot dog again).
Cut the cheese into strips, and stuff into the slits on the hot dogs.
Wrap each hot dog half with the dough, butter side down, leaving a space for the ''eyes'' around the top. Use two pieces of dough if necessary. Brush with more butter and place on the baking sheet.
Bake on your grill for 22-30 minutes or until the dough is crispy and brown.
Remove and serve immediately.
If desired, use mustard to dot eyes into opening left at the top.
US
