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| Serving size is 2 snails per person. | |||||
| Ingredients: | |||||
| 1 (16 oz.) pkg. | hot dogs | ||||
| 1 (8 ct.) can | refrigerated crescent rolls | ||||
| 16 | pretzel sticks | ||||
| ketchup | |||||
| mustard | |||||
| Directions: | |||||
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Preheat oven to 375°F. Line cookie sheet with aluminum foil.
Lay 1 hot dog at the wide end of 1 triangle of refrigerated crescent roll dough. Roll up and position on baking sheet so that the tip of the triangle is on the bottom. Repeat for remaining hot dogs and triangles of dough. Bake for 10-15 minutes (until dough is cooked through and hot dog is heated). With a sharp knife, poke 2 shallow holes in one end of the hot dog and position 2 pretzel sticks so they resemble the antennae of a snail. |
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