Ingredients
8
hot dogs
1/4
cup pickle relish
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2
cup refrigerated original barbecue sauce with shredded pork (from 18-oz container)
Yellow mustard, if desired
2
medium green onions, sliced (2 tablespoons)
Preparation
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 1/2 tablespoon pickle relish into each slit.
Separate dough into 8 triangles. Spread 1 tablespoon barbecue sauce with pork on each dough triangle. Wrap 1 dough triangle around each hot dog. Place on ungreased cookie sheet, stuffed side up.
Bake 14 to 15 minutes or until golden brown. Top with mustard. Sprinkle with green onion.
