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Crunchy Nacho Dogs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings


  • Rhodes White Dinner Rolls, thawed (1 per hot dog)
  • Hot Dogs (as many as you want to make)
  • Sliced Cheese, colby jack or cheddar, cut in half (1/2 slice per hot dog)
  • Nacho Cheese Tortilla Chips (a handful or two)
  • 1 egg


  • Start by rolling a Rhodes white dinner roll roughly 8-inches long and 2½-inches wide. We like to roll the dough in our hands first like a breadstick, and then roll it flat with the rolling pin.
  • Place half of a slice of cheese in the center of the dough, place a hot dog on top and roll it up at an angle so it covers the hot dog from end to end. Pinch any seams together to seal the dough.
  • Whisk an egg in a bowl and brush the top of the wrapped hot dog with the egg mixture, then press it into a plate of crushed nacho cheese tortilla chips (crush the chips with your hands or a rolling pin). Place the wrapped hot dog onto a silicone lined (or greased) baking sheet. Repeat with remaining hot dogs.
  • Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and bottom. Serve immediately with ketchup and mustard, if desired.


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