3 elevated hot dogs that go beyond bun, ketchup, mustard

These hot dogs will be the hit of your Fourth of July spread.

We'll take a guess and say that hot dogs will most likely be part of your Fourth of July spread this weekend. But this year, graduate from the same dog, bun, ketchup approach and try something a little more elevated.

KSL Lifestyle Contributor Maddy Tolman shared how to give your summer hot dogs a much-needed makeover.

Upside-Down Puff Pastry Dogs

INGREDIENTS

4–6 jumbo hot dogs

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Gruyere cheese, thinly sliced in rectangles the size of the hot dogs

Mustard, relish, onions, and your favorite toppings

METHOD

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Slice thin slices of gruyere cheese in the size of your hot dogs. Spread them out on baking sheet. You'll fit about 6 per baking sheet!

Place the hot dogs on top of the gruyere cheese.

Cut the puff pastry into rectangles slightly larger than each hot dog. Lay one rectangle over each hot dog, gently pressing around the edges with a fork.

Brush with egg wash.

Bake for 15–20 minutes, or until the pastry is puffed and golden brown.

Carefully flip each hot dog over so the crispy cheese is on top. Finish with your favorite toppings and serve immediately.

Crescent Dogs

INGREDIENTS

4–6 jumbo hot dogs

1 can crescent dough sheet (or regular crescent dough with seams pressed together)

1 egg, beaten (for egg wash)

Jalapeño Popper Filling (optional, but so good!)

1 jalapeño, seeded

4 ounces cheddar cheese

4 ounces cream cheese, softened

1 teaspoon garlic powder

1 teaspoon onion powder

METHOD

Preheat oven to 350°F.

Roll the crescent dough into a large rectangle on a parchment-lined baking sheet. Don't roll it too thin—just enough to square up the edges.

Freeze the dough for 5–10 minutes for cleaner cuts.

Blend the jalapeño, cheddar cheese, cream cheese, garlic powder, and onion powder until smooth.

Spread or pipe a thin layer of the filling onto the dough.

Cut into strips wide enough to wrap around each hot dog, then wrap the dough around the hot dogs.

Brush with egg wash.

Bake for 18–22 minutes, or until the dough is golden brown and cooked through.

Cookie cutter used for crescent dog mold , $18.99

Garlic Bread Dogs

INGREDIENTS

6 hoagie rolls or sub rolls

6 hot dogs

½ cup butter, melted

3 garlic cloves, minced

2 tablespoons chopped fresh parsley

4 ounces Parmesan cheese, freshly grated

Your favorite hot dog toppings

METHOD

Preheat your oven to Low Broil.

Slice the rolls in half, sandwich-style.

Stir together the melted butter, garlic, and parsley.

Brush both cut sides of each roll generously with the garlic butter.

Broil until lightly toasted, watching carefully to prevent burning.

Immediately sprinkle with freshly grated Parmesan while the bread is still hot.

Score each hot dog with a crosshatch pattern and cook on the grill or stovetop until browned and heated through.

Place each hot dog in a garlic bread bun and finish with your favorite toppings.

Tip: These can also be made entirely on a Blackstone or outdoor grill—toast the buns, cook the hot dogs, and assemble everything outside for an easy summer meal.

Hot Dog Scorer , $16.99

KSL has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by KSL. All prices are subject to change.