Recipe of Super Quick Homemade Cheesy sriracha corn dogs poppers

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade Cheesy sriracha corn dogs poppers. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cheesy sriracha corn dogs poppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy sriracha corn dogs poppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesy sriracha corn dogs poppers is 24 appetizers. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cheesy sriracha corn dogs poppers estimated approx 20 minutes. 35 minutes..

To begin with this recipe, we have to first prepare a few ingredients. You can cook Cheesy sriracha corn dogs poppers using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Cheesy sriracha corn dogs poppers:

1. 1 can(8 oz.) pillsbury crescent recipe creations refrigerated seamless dough sheet or 1 can(8 oz) pillsbury refrigerated crescent dinner rolls(8 rolls)
2. 2 hot dogs, each cut into 12 slices
3. 4 teaspoons sriracha sauce
4. 2 (1 oz) each) cheddar cheese sticks, each, cut into 12 pieces
5. 2 tablespoons cornmeal
6. Ketchup or salsa, if desired

Instructions to make to make Cheesy sriracha corn dogs poppers

1. Heat oven to 350F. Unroll dough (using crescent roll dough, press perforations to seal). Cut into 24 squares. 6 rows by 4 rows.
2. For each pepper, place hot dogs slices In center of dough squares. Top with a drop of sriracha sauce and 1 cheese pieces. Pull corners up and pinch to seal. Holding seam side down, brush top and sides with sriracha sauce. Roll in cornmeal, and place seam side down on ungreased cookie sheet. Repeat to make 24 poppers.
3. Bake 12 to 15 minutes. Or until golden brown. Serve warm with ketchup or salsa.

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