HOTDOG ‘N' CHEESE ‘N' ONION STUFFED CRESCENTS OR TORTILLAS
8 stuffed crescent rolls or 4 stuffed tortillas
Unroll crescent roll dough and separate into dough triangles according to perforations.
In a small bowl, combine cream cheese, green onions, sun-dried tomatoes, and basil, mixing well. Evenly spread cream cheese mixture over one side of rolls or tortillas, dividing evenly. Place a hot dog half atop the cream cheese mixture on each crescent dough triangle and a whole hotdog on each tortilla.
Sprinkle 1 teaspoon shredded cheese over hot dog/cream cheese filling of each roll or 2 teaspoons over each hotdog in tortilla, if desired.
Starting at the wide end of each dough triangle, roll each jelly roll-style; arrange rolls, about 2 inches apart, on a greased baking sheet, points of crescents tucked under. Brush the top of each lightly with egg white. Roll each hotdog-filled tortilla jelly-roll-style and brush with egg white; arrange tortillas on a greased baking sheet. Bake in a preheated moderate oven (350 degrees F.) for 11 to 13 minutes or until rolls are done and golden brown. Bake hotdog-filled tortillas about 8 to 10 minutes of until tortillas are crispy and lightly browned.
Serve hot or at room temperature.
Note: Use whole hotdogs for tortillas
Variations: May brown hotdogs in skillet over moderate heat or broil or grill, if desired, before adding to crescent rolls or tortillas.
Omit hot dogs. Sauté pork sausage links or Italian sausage in a heavy skillet over moderate heat. Cut into bite-size pieces and add to crescent rolls or tortillas and bake as previously directed.
Sprinkle grated Parmesan or Romano cheese over each roll or tortilla before baking.
Omit sun-dried tomatoes and use desired-tomato base salsa.