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crescent dog on plate with broccoli, red peppers and carrots

Crescent Roll Hot Dogs with Homemade Ranch Dipping Sauce

Cook Time 28 minutes
Servings 6

BUY IT

  • 1 can crescent rolls
  • 8 hot dogs
  • 1 red bell pepper (de-seeded & sliced)
  • 1 small head broccoli (chopped into florets)
  • 1 handful baby carrots
  • 1 cup sour cream
  • 1 cup greek yogurt
  • 1 T fresh chives (chopped)
  • 1 T dried parsley
  • 1/2 T salt
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t dill
  • 1/2 t black pepper
  • 1/2 t thyme
  • 1/2 t ground mustard seed
  • 1/4 t paprika

MAKE IT

  1. Preheat oven to 350.

  2. Open can of crescent rolls. Separate into 8 individual rolls. Starting at the widest end, stretch the crescent roll to fit the widest part of the hot dog and roll crescent roll around the hot dog. Repeat for all 8 hot dogs and place evenly on baking sheet. Bake for 12 minutes.

  3. Meanwhile, prepare the ranch dipping sauce.  Using a blender, Vitamix, or whatever you got, combine sour cream, greek yogurt and all the spices. Blend until ingredients are evenly distributed and mixture thickens a bit, stopping to scrape the sides of the blender with a spatula.

  4. Serve crescent hot dogs with veggies on the side. Offer ranch as dipping sauce for veggies.

PLATE IT

Serve crescent dogs with veggies and ranch dipping sauce. Optional: Offer a side of mustard, ketchup or relish for extra flavor!

We recommend that all meals for children be served with milk.

crescent dog on plate with broccoli, red peppers and carrots