Mini Crescent Dogs

Ingredients:

2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls
48 cocktail-size smoked link sausages or hot dogs (from 2 14 oz packages) 

Directions:

1.  Preheat oven to 375 F.  Unroll both cans of the dough; separate into 16 triangles.  Cut each triangle lengthwise into 3 narrow triangles.

2.  Place sausage on shortest side of each triangle.  roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cooki sheets.

3.  Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking.  Immediately remove from cookie sheet.  Serve warm.

Hot Dog and Bacon Roll-Ups

Ingredients:

2 pounds hot dogs
20 slices of bacon
2 cups light brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
2 teaspoons chili powder

Preparation:

1.  Cut hot dogs in half crosswise.
2.  Cut bacon slices in half crosswise.
3.  In a bowl, combine brown sugar, mustard, garlic powder and chili powder.
4.  Wrap each piece of hot dog in a slice of bacon; secure with toothpicks.
5.  Arrange a layer of hot dog roll-ups in crockpot.
6.  Sprinkle about 1/3 of the brown sugar mixture over the layer.
7.  Repeat, making 2 more layers, ending with the brown sugar mixture.
8.  cover and cook on HIGH for 4 hours, stirring gently a few times.