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Cheesy Sriracha Corn Dog Poppers


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


  • 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


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.