Sriracha Hotdog Poppers


  • 1 8-oz. can reduced fat Pillsbury crescent dinner rolls *
  • 4 Loma Linda Linketts, cut in half
  • Sriracha sauce to taste
  • 1/2 c. vegan shredded cheddar cheese
  • yellow cornmeal


  1. Heat oven to 375 degrees. Unroll crescent roll dough and separate into the 8 triangles. Place Linkette half in the middle of each triangle.
  2. Place a desired amount (depending on how spicy you want) of Sriracha sauce on top of and around the hot dog and sprinkle with 1 tablespoon of the vegan shredded cheese.
  3. Gather up sides to completely cover the hot dog and pinch edges to seal. Roll up and place on a baking sheet that has been lined with parchment paper.
  4. Spray with a nonstick cooking spray and sprinkle with the yellow cornmeal. Bake for 12 to 13 minutes or until lightly browned. Serve warm or at room temperature.

* Or you could use homemade biscuit mix or bread dough.

Browse Cook(s): Cinda Sanner
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.