Frozen dough, nacho tortilla chips, and extra cheese turn ordinary pigs in a blanket into these crunchy nacho dogs.
*This post is sponsored by Rhodes Bake-N-Serv. Thanks for supporting the brands that help make these recipes possible.
Once in a while I let my kids choose dinner so they actually eat it without complaining — they usually pick mac and cheese, pizza, or hot dogs. We took one of their favorites and tweaked it just a bit to make something everyone at the table loves: crunchy nacho dogs.
Pigs in a blanket are a comforting childhood classic, and these crunchy nacho dogs keep that nostalgic feel while adding melty cheese inside and crushed nacho cheese tortilla chips on the outside. The result is a familiar flavor with a satisfying crunch and extra cheesy goodness.
The recipe is quick and simple — the only extra step is crushing and pressing the chips onto the dough. That small addition gives these hot dogs a crunchy texture that elevates the whole dish.
The best part is you don’t have to make dough from scratch. I use Rhodes White Dinner Rolls to save time — thawed dough makes these easy to assemble while still delivering fresh-baked flavor that kids and adults both enjoy.
They’re also a great kid-friendly project — older children can assemble them almost entirely on their own, which means you might get a break from cooking dinner for once. Enjoy!
Crunchy Nacho Dogs
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Ingredients
- 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
Instructions
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Roll a thawed Rhodes white dinner roll into an 8-inch long, 2½-inch wide strip. Start by shaping it with your hands like a breadstick, then flatten gently with a rolling pin.
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Place half a slice of cheese in the center of the dough, set a hot dog on top, and roll the dough around the hot dog at an angle so the dough covers it from end to end. Pinch seams to seal.
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Whisk the egg and brush it over the top of the wrapped hot dog. Press the coated dough into a plate of crushed nacho cheese tortilla chips (crush chips by hand or with a rolling pin). Place each finished dog on a silicone-lined or greased baking sheet.
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Bake at 350°F (175°C) for 20–25 minutes, or until the dough is golden brown on top and bottom. Serve hot with ketchup and mustard, if desired.
Notes
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