Crescent Roll Hot Dogs with Jalapeño Cheese Spread Recipe
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.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
