Go Back
+ servings
crescent dog on plate with broccoli, red peppers and carrots

Crescent Roll Hot Dogs with Homemade Ranch Dipping Sauce

Seriously easy. Seriously yum. Seriously, these crescent roll hot dogs are a guaranteed winner for picky eater kids. Bonus: homemade ranch dipping sauce!
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Total Time 28 minutes
Servings 6
Calories 420kcal


  • 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 Tablespoon fresh chives (chopped)
  • 1 Tablespoon dried parsley
  • ½ Tablespoon salt
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • ½ Tablespoon dill
  • ½ Tablespoon black pepper
  • ½ Tablespoon thyme
  • ½ Tablespoon mustard powder
  • ¼ Tablespoon paprika


  • Preheat oven to 350.
  • 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.
  • 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.


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


Calories: 420kcal | Carbohydrates: 37g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 1367mg | Potassium: 578mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1559IU | Vitamin C: 117mg | Calcium: 153mg | Iron: 3mg