Deliciously Declassified
Follow me!

Mini Hot Dogs

Let’s be honest, who doesn’t enjoy mini hot dogs?


  • 1 lb. cocktail franks (you can also use miniature turkey or tofu dogs)
  • 2 packages Pillsbury crescent rolls or 1/2 package Pepperidge Farm puff pastry (thawed, but still very cold)
    • 1 large egg if using puff pastry
  • Ketchup and mustard for serving



    • Lay out each piece of dough and cut it into three separate triangles
    • Place a miniature hot dog at the widest end of a triangle piece of dough
    • Roll the dough around the hot dog
    • Place the wrapped dog with the tip of the triangle face down on a baking sheet
    • Repeat with the remaining pieces of dough and hot dogs
    • Bake at 350°F for 20 minutes or until golden brown


    • On a lightly floured surface, roll one sheet of the puff pastry out into a 14 x 11 inch rectangle.  Cut lengthwise into seven  1  1/2 inch wide strips.  Cut each strip crosswise into four rectangles, each 3  1/2 inches long.  (You’ll end up with 28 rectangles, each 1  1/2 in. x 3  1/2 in.)
    • Make an egg wash (1 beaten egg + 1 tbsp water)
    • Place a miniature hot dog on the narrow end of the puff pastry rectangle and roll to enclose, seal it with a dab of the egg wash
    • Repeat with the remaining dough and hot dogs
      • If the puff pastry becomes too soft and difficult to work with, chill it for 15 minutes
    • Place the the rolled dogs on a greased (or parchment paper lined) baking sheet and brush with the egg wash
    • Bake at 350°F for 20-25 minutes or until golden brown
  • Serve with ketchup and mustard
  • This is a great make-ahead appetizer.  I usually make them in bulk and freeze them so that they’re ready to go whenever I need them!