Mini Cony Chili Dogs
32 mini dogs, about 10 to 12 appetizer servings
- 11 hot dogs (about 1½ (1-pound) packages)
- 2 (8-ounce) packages refrigerated crescent rolls or reduced-fat crescent rolls
- 1 (10 to 15-ounce) can chili without beans, or about 2 cups favorite recipe chili without beans
- Hot pepper sauce to taste (optional)
- Prepared yellow mustard as desired
- Chopped peeled onions as desired (optional)
- 1 egg white blended with a few drops of water (optional)
Arrange hot dogs on a rack in a broiler pan; broil, about 6 to 8 inches from heat source until well browned on all sides, turning hot dogs to brown evenly. Remove hot dogs from oven and cut each into 3 equal-size pieces; set aside. Unroll crescent roll dough, separating dough along perforations into dough triangles. Cut each dough triangle into two pieces, forming 2 dough triangles. If desired, add hot pepper sauce to taste to commercial chili, blending well. Spoon a dab of chili and then a dab of mustard onto each dough piece. May add a few chopped onions, if desired. Arrange a broiled hot dog piece in the center of each dough piece; bring ends of dough up over hot dog piece, pinching dough pieces together to close tightly. May brush the top of each roll with beaten egg white, if desired. Arrange mini “dogs” on an ungreased baking sheet, about 2 inches apart; bake in a preheated moderate oven (375 degrees F.) for 11 to 12 minutes or until rolls are golden brown. Serve immediately.
- May add ½ teaspoon shredded sharp Cheddar cheese or other cheese of choice to topping of hot dog in each roll, if desired.
- Sprinkle the top of each roll with grated Parmesan or Romano cheese before baking, if desired