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Mummy Jalapeño Popper Dogs
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife

Ingredients
  

  • 4 all-beef hot dogs
  • 4 ounces cream cheese, softened
  • 2 jalapeños, finely diced
  • 1/2 cup shredded cheddar cheese
  • 1 can (8 ounces) crescent roll dough

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Slice each hot dog lengthwise about halfway through, leaving the ends intact.
  • In a small bowl, mix the cream cheese, diced jalapeños, and shredded cheddar until evenly combined.
  • Stuff the cream cheese mixture into the slit of each hot dog.
  • Unroll the crescent dough and cut it into thin strips. Wrap the strips around each stuffed hot dog in a crisscross pattern, leaving small gaps for the mummy effect.
  • Place the wrapped hot dogs on the baking sheet and bake for 15 to 18 minutes until the dough is golden brown.
  • Remove from the oven and let them cool for a few minutes before serving.

Notes

Use room-temperature cream cheese so it spreads easily into the hot dogs without tearing them. If you want less spice, remove the jalapeño seeds before dicing. These are best eaten warm right after baking, but leftovers can be reheated in a 350-degree oven for five minutes to restore crispness to the dough.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Knife