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Cheesy Sriracha Corn Dog Poppers

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Cheesy Sriracha Corn Dog Poppers

Spicy and gooey, these Cheesy Sriracha Corn Dog Poppers are an addictive snack. If it’s too spicy for the kids, take the heat down a notch and reduce the amount of Sriracha used in each popper.

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Notes

Notes: For added heat, add some Sriracha sauce to the ketchup for dipping.

Ingredients

  • 1 8-ounce can refrigerated seamless dough sheet, such as Pillsbury™ Crescent Recipe Creations® or Pillsbury™ refrigerated crescent
  • 2 hot dogs, each cut into 12 slices
  • 4 Teaspoons Sriracha sauce
  • 2 1-ounce Cheddar cheese sticks, each cut into 12 pieces
  • 2 Tablespoons cornmeal
  • Ketchup or salsa, as desired

Directions

Preheat the oven to 350 degrees F. Unroll the dough (if using crescent roll dough, press the perforations to seal). Cut into 24 squares, 6 rows by 4 rows.

For each popper, place a hot dog slice on the center of a dough square. Top with a drop of Sriracha sauce and 1 cheese piece. Pull the corners up, and pinch to seal. Holding seam-side down, brush the top and sides with more Sriracha sauce. Roll in the cornmeal, and place seam-side down on an ungreased cookie sheet. Repeat to make 24 poppers.

Bake until golden brown, 12 to 15 minutes. Serve warm with ketchup or salsa.