1Cut slight slit down length of hotdogs and cut string cheeses in 1/2 lengthwise.
2Put a 1/2 cheese strip (or desired mozzerella sprinkle) in each slit in hotdog.
3Wrap 1 crescent roll (or unbaked croissant) around each hotdog/cheese and place on parchment (baking) paper in slow cooker.
4Cook for 1 hour 20 minutes on HIGH (WestBend 6-quart) which is almost a 6 litre slow cooker
5Use tea towel under slow cooker lid and fold over top.
6YUM and they even BROWNED!
7IF you do NOT have crescents or croissants then make a biscuit mix, roll thin, cut in triangles as pictured and wrap around each hotdog/cheese.
8ENJOY! Kids and Adults love them!
Submitted by Larell Adney Strickland