• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set aside.
• Preheat oven to 375F/190C.

PREPARATION & ASSEMBLY

• Remove the hot dog links from their packaging. Place in a colander, rince under cold water and towel pat dry. Set aside.
• Unroll the Pillsbury Crescent Dough onto your Roul'Pat. Slice the dough into 6 equal segments (if they are too thick you can roll each one into a cylinder. Repeat this step until you go through all your dough.
  
• Gently slide the skewer at the center of the hot dog sausage leaving about 1 inch | 3 cm at the top.
  
• Now, twist the dough around your hot dog, taking care of sealing both ends.
  
• Transfer each Hot Dogs onto the Large Bonmat.
  

BAKE!

• Bake for 18 minutes at 375F/190C. (Every oven heats differently, monitor your hot dogs from 15 minutes). It is ready when the dough has puffed up and just beginning to turn golden around the center and edges.
  
• While the hot dogs are in the oven, take the sliced cheese out of the refrigerator. Cut it using your favorite star shaped cookie cutter. Set aside.
• Once your hot dogs are out of the oven, arrange the skewers in a "Mason Style Jar" filled with rice which will hold them nicely. Slide a cheese star at the top of them. Enjoy your Patriotic Firecracker Dogs & Bon Appétit!