1. Heat oven to 425°. Grease cookie sheet. Stir Bisquick, milk and mustard until soft dough forms beat 30 seconds. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead 10 times.
2. Roll or pat dough into 13-inch circle cut into 8 wedges. Place about 1 teaspoon pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up, beginning at rounded edge. Place crescents, with tips underneath, on cookie sheet.
3. Bake about 12 minutes or until golden brown.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°.
NUTRITION FACTS: 1 Crescent: Calories 275 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 30mg Sodium 1040mg Carbohydrate 20g (Dietary Fiber 0g) Protein 8g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: 1 Starch 1 High-Fat Meat 2 Fat
BETTY'S TIP: This is a favorite for kids of all ages. If you like, serve with ketchup and extra mustard for dipping.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hot Dogs 'n' Crescents recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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