Makes 16 servings
|1||can (8 ounces) reduced-fat crescent roll dough|
|5-1/2||teaspoons barbecue sauce|
|1/3||cup finely shredded reduced-fat sharp Cheddar cheese|
|8||fat-free hot dogs|
|1/4||teaspoon poppy seeds (optional)|
|Additional barbecue sauce (optional)|
- Preheat oven to 350°F. Spray large baking sheet with nonstick cooking spray; set aside.
- Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 2 triangles. Lightly spread barbecue sauce over each triangle. Sprinkle with cheese.
- Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at large end of one dough triangle. Roll up jelly-roll style from wide end. Place point-side down on prepared baking sheet. Sprinkle with poppy seeds, if desired. Repeat with remaining hot dog pieces and dough.
- Bake 13 minutes or until golden brown. Cool 1 to 2 minutes on baking sheet. Serve with additional barbecue sauce for dipping, if desired.
|Serving Size:||1 Festive Frank (without additional barbecue sauce)|
|Calories from Fat||34 %|
|Total Fat||3 g|
|Saturated Fat||<1 g|
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