Gameday recipes: Mini hot dogs and poppers

Published On November 13, 2012 | By Kimberly Petalas

When you have friends over to watch the Patriots game on Sunday, the last thing you want to do is spend the whole time in the kitchen cooking while your friends are in the other room watching the game. You also don’t want to worry about things that are messy or require a lot of clean-up. If this is true for you, try these recipes below for a hassle free game day.

Why try to make game day complicated? Go back to the simple things that everyone loves. These classic pigs-in-a-blanket are so easy to make, and there is no big clean-up afterwards.


  • 2  cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • 48  cocktail-sized smoked link sausages or hot dogs (from 16-oz package)


Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm with mustard, ketchup, or just by themselves.

Recipe Courtesy of

Use crescent rolls in another way. These jalapeño poppers wrapped up in crescent rolls is the perfect finger food with just the right amount of kick. Not to mention they are super easy to make!

Add some spice to game day with these crescent roll poppers. Photo Credit:

4 jalapeño chiles (about 3 inches long)

1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)

8 slices packaged precooked bacon (from 2.2-oz package), halved

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet and serve hot or warm.

Recipe courtesy of

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About The Author

Kimberly graduated from Hofstra University in December 2012. She has been a sports fan her whole life and grew up around sports, whether it was playing or watching them. She started her writing career interning for her local newspaper, The Gardner News, where she currently works as a reporter. In college, Kimberly wrote for Long Island Report, as well as Her Campus Hofstra.