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Roll 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. Bake about 12 minutes or until golden brown. Serve with additional pickle relish.. To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups (360g) of flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup (30g) at a time, until the dough begins to pull away from the sides of the bowl.

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Preheat your oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper. Slit each of your 8 hot dogs down the top center with a sharp knife. Start and stop with ½-1 inch remaining at both ends of the hot dogs. Stuff the sliced 2 slices cheddar cheese and optional 2-3 dill pickles into the slits.. Directions. Preheat oven to 375 degrees F (190 degrees C). Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog. Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.