Hot Dog Wrap Ups Recipes

Steps:

• Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into 8 triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375° until golden brown, 12 minutes or until golden brown.

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

Steps:

• Place hot dogs between two paper towels and microwave on high for 20 seconds. Remove from towels and reserve the hot dogs hot.
• Lay one slice of American cheese on the center of each tortilla.
• Place hot hot dogs on top of each slice of cheese. Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
• Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
• Remove from microwave and serve each hot dog roll up whole.

Steps:

• Make lengthwise cut in each hot dog to within 1/2 inch of ends to form pocket. Insert Velveeta cheese strips.
• Place 1 hot dog on each tortilla half. Roll up tightly, secure with toothpicks.
• Place on microwave-safe plate. Microwave on high 60 seconds or until Velveeta is melted and hot dogs are warm.

Steps:

• Heat oven to 425°F. Grease cookie sheet. Mix Bisquick, milk and mustard until soft dough forms; beat 30 seconds. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times.
• Roll dough into 13-inch circle; cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.
• Bake about 12 minutes or until golden brown. Serve with additional pickle relish.