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7th Inning Hot Dogs


  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 8 cheese-filled or regular hot dogs, cut in half


  1. Heat oven to 375 degrees F.
  2. Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise.
  3. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open.
  4. Place on an ungreased cookie sheet.
  5. Bake for 11 to 13 minutes or until golden brown.
  6. Serve with ketchup, mustard and pickle relish, if desired.

Yields 16 servings.

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