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When ready to cook, start your Traeger on Smoke with lid open until fire is established (4-5 minutes). Increase temperature to 350 degrees F, and preheat with lid closed, 10 to 15 minutes.
Mix together poppy seeds, dried minced onion, dried minced garlic, salt and sesame seeds. Set aside.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased baking pan. Brush with egg wash and sprinkle with seasoning mixture.
Bake in Traeger until golden brown, about 12 to 15 minutes.
Serve with mustard or dipping sauce of your choice. Enjoy!
Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.
Traeger Grill and Baldface Lodge Combine Forces