Crescent dogs

Crescent dogs are grown-up pigs in a blanket. They’re an easy and family-friendly dinner option. They’re also good game day and tailgate food. The rich and flavorful brats pair with the buttery and flaky crescent dough. And it’s a match made in taste bud heaven that can be on your table in about 30 minutes.

You can choose any flavor brats you prefer. Mac loves cheese, so I tend to buy cheesy brats. We also like brats with a kick. Cheesy and spicy brats with the buttery goodness of crescent rolls. Yum. I like to cook the brats in beer (lager or ale are good choices) until they are heated through. The beer adds another layer or flavor. If you don’t do beer (I don’t drink beer myself), you can also grill the brats, saute them on the stove top, or broil them.

If you can find them, crescent rounds are the way to go. They come in a tube of eight rounds that you’ll unwind. If you can’t find the rounds, grab a tube of crescent dough (in a sheet). You’ll unroll this and cut it into eight even strips. I like to wrap the dough around the brat in a spiral to maximize dough coverage. It’s okay if the dough doesn’t touch because it will expand as it cooks. The dough will also puff up a bit because of how hot the brats are.

You’ll cook the crescent dogs for 12 to 15 minutes or until golden brown. The crescent dough becomes flaky and tender, and the brats stay nice and juicy. Serve these with a spicy or grainy mustard, ketchup, or your favorite dipping sauce. You can serve two as an entree with a veggie side (or two), or you can add these to your game day spread for people to serve themselves.

Looking for more game day options? THE loaded baked potato dip  |  Cocktail meatballs  |  Spinach artichoke dip  |  Buffalo chicken totchos  |  Bacon cheddar cheese fries

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Enjoy!