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