Reviewed: Apr. 23, 2012

A classic. The only thing I did different was cut into the hot dogs length-wise, and lay in strips of cheese. Delicious and easy.

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Reviewer:

kmestelle83

Cooking Level: Intermediate

Living In: Goshen, Massachusetts, USA

Reviewed: Apr. 22, 2012

Simple and easy and just like my grandmother used to make.

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Reviewer:

Saeraphym

Reviewed: Apr. 17, 2012

Always a favorite classic. I personally like to spice mine up by adding pieces of bacon. Also if I'm looking into making it for dinner I like to add hotdog Chile into the pan with the pigs in a blanket and of course top it all with cheese. Brushing the top of the crescent rolls with egg wash will help the crescents get a beautiful golden brown

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Reviewer:

AlyMay

Reviewed: Mar. 20, 2012

Good, if you like hot dogs. Ours took a lot longer to bake, but we had the jumbo size biscuits. Fun recipe to make with your kids!

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Reviewer:

twittes

Reviewed: Feb. 9, 2012

This is the only way I've ever been able to eat hot dogs. Little smoky links are great prepared this way, too, as an appetizer (or brats cut into bite-sized pieces).

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Reviewer:

Jacquelyn

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: Marshall, Texas, USA

Reviewed: Feb. 5, 2012

yes these are good, I have made them many times but I usally slightly cook bacon strips then wrap the cheese around the dog and the bacon around the dog then the biscuit, the bacon really adds flavor to it.

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Reviewer:

debzintexas

Reviewed: Feb. 4, 2012

I have a quick question. How do you get six servings out of eight hotdogs?

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Reviewer:

Casserroo

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

Reviewed: Feb. 4, 2012

This is great as is. Sometimes I use the cresent roll and "Lil Smokies" and use the beef ones and the ones with cheese. For variation, use weinies, cut in fourths, use the ones with cheese or the ones stuffed with chili. Make a big platter with all the flavors. Also try wrapping the smokies or weinies with micro cooked bacon.

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Reviewer:

glendalee

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

Reviewed: Feb. 1, 2012

So yummy! I also like to use pork sausage links (cooked before baking)for a breakfast sandwich. The next day if you reheat them in the oven while you are getting ready for your day they are not soft at all and just as good as when they first come out of the oven!

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