Crescent Roll Hot Dogs with Jalapeño Cheese Spread Recipe

Introduction

Crescent Roll Hot Dogs with Jalapeño Cheese Spread are a delicious twist on a classic snack. These golden, cheesy treats combine caramelized onions and a spicy jalapeño spread wrapped in flaky crescent dough. Perfect for game day or a fun family dinner.

Ingredients

• 1 tbsp olive oil
• 1 medium onion (thinly sliced)
• 1 pinch salt
• 1 tbsp butter
• 4 oz cheddar cheese block (mild or medium, shredded)
• 4 oz cream cheese (room temperature)
• 1 jalapeño (fire roasted, skin removed, seeded and rough chopped)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp white pepper
• 1 pinch salt
• 1/2 cup ketchup
• 2 tsp Tabasco
• 1/2 cup mayo
• 2-3 tbsp yellow mustard
• 1 package crescent dough sheet (not pre-cut)
• 6 hot dogs
• Chives (chopped)

Instructions

1. Step 1: Caramelize the onions by heating olive oil in a large skillet over medium heat for 2 minutes. Add the sliced onion and cook for 12 to 15 minutes, stirring often, until translucent. Reduce heat to medium-low, add a pinch of salt and butter, then cook for 45 more minutes, adding a splash of water every 10 minutes and stirring frequently, until the onions are deeply dark brown. Set aside to cool slightly.
2. Step 2: Prepare the jalapeño cheese spread by combining the caramelized onions, shredded cheddar, cream cheese, fire roasted jalapeño, garlic powder, onion powder, white pepper, and a pinch of salt in a food processor. Blend until smooth, then transfer the mixture to a piping bag.
3. Step 3: Make the condiments: mix ketchup and Tabasco in a small bowl. In another bowl, combine mayo and yellow mustard. Refrigerate both until ready to serve.
4. Step 4: Chill the crescent dough sheet by laying it flat on parchment paper, covering with a second parchment sheet, and placing it in the freezer for 10 to 15 minutes.
5. Step 5: Preheat the oven to 425°F (220°C). Crosshatch score each hot dog. Remove the dough from the freezer and cut it in half lengthwise, then into thirds to create six rectangles. Press two rectangles side by side into each mold, ensuring the dough touches all four corners. Pipe the cheese spread down the center of each rectangle, then place a hot dog on top.
6. Step 6: Bake the assembled hot dogs for 20 to 25 minutes until golden brown. Carefully slide the hot dogs out of the molds.
7. Step 7: Serve the hot dogs topped with chopped chives alongside the spicy ketchup and mustard mayo for dipping.

Tips & Variations

• For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the cheese spread.
• If you don’t have fire roasted jalapeños, fresh jalapeños can be quickly charred under the broiler or in a hot pan.
• Try swapping cheddar for pepper jack cheese for a different flavor profile.
• If you don’t have molds, roll the dough with cheese spread and hot dogs directly on a baking sheet, making individual crescent rolls.

Storage

Store leftover hot dogs in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese spread ahead of time?

Yes, the jalapeño cheese spread can be made a day ahead and stored in the refrigerator in an airtight container. Bring it to room temperature before piping onto the dough.

What if I don’t have crescent dough sheet?

If you can’t find a crescent dough sheet, you can use regular crescent roll triangles or puff pastry sheets, adjusting the size to fit the hot dogs.

Crescent Roll Hot Dogs with Jalapeño Cheese Spread Recipe

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★★★★★

4.9 from 60 reviews

Delicious Crescent Roll Hot Dogs with a spicy jalapeño cheese spread, caramelized onions, and tangy homemade condiments. These savory treats combine soft, buttery crescent roll dough wrapped around perfectly crosshatched hot dogs, complemented by a creamy jalapeño cheese spread and zesty ketchup and mustard mayo sauces. Perfect for an elevated snack or casual meal.

• Author: Elena
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crescent Roll Hot Dogs

• 1 package crescent dough sheet (not pre-cut)
• 6 hot dogs
• chives (chopped, for garnish)

Caramelized Onions

• 1 tbsp olive oil
• 1 medium onion (thinly sliced)
• 1 pinch salt
• 1 tbsp butter

Jalapeño Cheese Spread

• 4 oz cheddar cheese block (mild or medium, shredded)
• 4 oz cream cheese (room temperature)
• 1 jalapeño (fire roasted, skin removed, seeded, and rough chopped)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp white pepper
• 1 pinch salt

Condiments

• 1/2 cup ketchup
• 2 tsp Tabasco sauce
• 1/2 cup mayo
• 2–3 tbsp yellow mustard

Instructions

1. Caramelize the Onions: Heat a large skillet over medium heat for 2 minutes. Add the olive oil and thinly sliced onions. Cook on medium heat for 12 to 15 minutes, stirring frequently until onions become translucent. Reduce heat to medium-low, add a pinch of salt and butter. Continue cooking for 45 more minutes, stirring often and adding a splash of water every 10 minutes to prevent sticking, until the onions are deeply dark brown. Remove from heat and let cool slightly.
2. Prepare Jalapeño Cheese Spread: In a food processor, combine the cooled caramelized onions, shredded cheddar cheese, cream cheese, fire roasted jalapeño, garlic powder, onion powder, white pepper, and a pinch of salt. Blend until the mixture is smooth and well incorporated. Transfer the spread into a piping bag for easy application.
3. Make the Condiments: In one bowl, stir together ketchup and Tabasco sauce until well combined. In a separate bowl, mix together mayonnaise and yellow mustard. Place both bowls in the refrigerator to chill until serving time.
4. Chill the Dough: Lay the crescent dough sheet flat on a piece of parchment paper. Cover it with a second sheet of parchment and place the layered dough in the freezer for 10 to 15 minutes to firm up and make cutting easier.
5. Assemble the Hot Dogs: Preheat the oven to 425°F (220°C). Crosshatch score each hot dog by making shallow crisscross cuts on their surface. Remove the dough from the freezer and cut it in half lengthwise, then each half into thirds to create 6 rectangles. Press two rectangles side by side into each hot dog mold, ensuring the dough touches all four corners of the mold. Pipe the jalapeño cheese spread down the center of each dough rectangle. Place one scored hot dog on top of the spread in each mold.
6. Bake: Place the molds in the preheated oven and bake for 20 to 25 minutes, or until the crescent dough is golden brown and fully cooked. Carefully slide the hot dogs out of the molds using a knife or spatula if needed.
7. Serve: Sprinkle chopped chives over the baked hot dogs. Serve immediately with the spicy ketchup and mustard mayo condiments on the side for dipping.

Notes

• For extra smoky flavor, jalapeños can be charred over an open flame before removing skins and seeds.
• Be patient caramelizing onions; this step adds depth and sweetness to the cheese spread.
• If you don’t have hot dog molds, use a muffin tin or bake the rolls on a lined baking sheet, shaping dough around hot dogs.
• The crosshatch scoring on hot dogs helps the cheese spread and condiments cling better and adds texture.
• Store leftover jalapeño cheese spread in an airtight container in the refrigerator for up to 3 days.
• Adjust Tabasco sauce amount in ketchup to control spiciness.

Keywords: crescent roll hot dogs, jalapeño cheese spread, caramelized onions, spicy hot dogs, appetizer, snack, party food