Mini Cheese Corn Dogs

If you've ever tried to make full-sized corn dogs at home, you know it's not the easiest recipe. Which is a shame, since the childhood favorite is a great snack to make for your kids, and even for parties. Luckily, this recipe for mini homemade corn dogs is so simple. you'll be tackling the fan-favorite food in no time.


To make this recipe even better, these little corn dogs are filled with cheddar cheese. When the corn dogs cook, the cheese melts for a savory flavor combination that can't be beat.

The best part? This recipe just calls for three simple ingredients – hot dogs, crescent roll dough and cheddar cheese. With just these ingredients, you'll have a delicious party appetizer for your Super Bowl party that can be finished in no time. 

Ingredients
  • 1 package of 5 hot dogs
  • 1 can of crescent roll dough
  • 1/2 cup shredded cheddar cheese, plus more for sprinkling
  • Ketchup and mustard for serving (optional)
Directions

Preheat the oven to 375 degrees F. Line a baking sheet with foil and set aside until ready to use.

Remove the hot dogs from the package and cut each hot dog into 3 equal parts, creating 3 mini hot dogs out of 1 hot dog. When finished, you will have 15 mini hot dogs in total. Set aside.

Remove the crescent roll dough from the can and carefully pull each triangle apart. Cut each triangle in half and set aside. Be careful because the dough is sticky and you don’t want the pieces of dough to stick together.

To assemble the mini corn dogs, place about 1 tablespoon of cheddar cheese in the center of one crescent dough piece. Place one hot dog on top and then carefully wrap the dough around the hot dog and the cheese, making sure to seal in all the cheese and no cheese or hot dog is showing. Place the assembled mini corn dog on the prepared baking sheet, seal-side down. Repeat with the remaining hot dogs and dough. One finished assembling all the mini corn dogs, sprinkle the tops of each corn dog with the remaining shredded cheese.

Bake the mini corn dogs until the dough turns a light golden brown, about 10 minutes. Allow the corn dogs to cool slightly before serving. Serve with ketchup and mustard for dipping.

These can be assembled ahead of time and just baked right before serving. These last up to 4 days in a sealed container in the refrigerator.

Makes: 15 mini corn dogs

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