MMMmmm, crescent dogs. Just pop open the can and roll them around a hot dog and that's all there is to it. Well, these aren't quite that easy, but what you gain in health is totally worth the extra effort. Now, I know some of you who are new to real food are thinking, "How can a hot dog possibly be health food?" and wondering if that's a soy dog or something else in there. Nope! That's the real deal. All beef, natural, uncured hot dogs. I found these at Trader Joe's. You want to make sure they are uncured to avoid the nitrates that are used in the processing of most hot dogs. Nitrates (or nitrites) have been linked to cancer and are not a natural food. They are added to preserve the color and make the product (deli meat, hot dogs, bacon) last longer. So if you can find nitrate-free hot dogs, you are eating a tasty, healthy beef sausage. I cut the hot dogs into thirds and wrapped each crescent roll around them. We served it as dinner but it would also make a great snack or party food. We dipped them in homemade barbeque sauce.
Crescent Dogs (or Crescent Rolls)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees to 115 degrees)
1 cup of water, whey or combination
1 cup butter, melted
1/4 cup sugar
1/2 teaspoon salt
4 cups wheat flour
Stir whey/ water combination together with flour. Let sit overnight.
In a small bowl, dissolve yeast in 1/4 cup warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Let rise until double (1- 1/2 hours).
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
Wrap each wedge around a hot dog OR Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
This flavorful sauce can be used as a dip or basted onto grilled meats. Makes about 2 cups.
1 1/2 cups organic ketchup
1/2 cup cider vinegar or red wine vinegar
1/4 cup soy sauce
1/2 cup packed brown sugar
2 Tbsp. mustard
3 Tbsp. chili powder, or to taste
1 Tbsp. fresh peeled ginger
2 cloves minced garlic
2 Tbsp. olive oil
3 slices lemon
Combine all ingredients in a medium saucepan and cook over medium heat. Stir often until the sauce comes to a simmer. Reduce heat and simmer for 5 minutes, stirring often. This sauce will keep up to two weeks in the fridge and can also be frozen.