Mini Cheese Dogs with Chili Dipping Sauce

3 hot dogs

1 container (8 ounces) refrigerated crescent roll dough

½ cup shredded cheddar cheese

¾ cup no-bean chili

2 tablespoons sour cream

Heat oven to 350 degrees.

Cut the hot dogs into thirds.

Unroll the crescent dough and separate into eight triangles. Sprinkle about 1 tablespoon cheese onto each of the triangles; pat it into the dough a bit.

Place a hot dog piece near the wide end of the triangle and roll it up toward the pointy part. Tuck the corners of the dough underneath so no hot dog sticks out. Place on a baking sheet and repeat with the remaining dough. You will have one hot dog piece left over; you can eat it or feed it to your dog.

Bake 11-13 minutes or until the rolls are golden brown.

While those bake, make the sauce. In a small, heatproof bowl, mix the chili with the sour cream. Cover and microwave on high for about 45 seconds; stir. Heat for a little longer if needed.

Put two cheesy dogs and some sauce on a plate; dip the hot dog into the chili sauce.

Serves four.

Cook’s note: You can serve these with kethcup or mustard instead of chili dip.

Jerome Gabriel