1 pkg (8 oz/250 g) refrigerated crescent roll dough
1/3 cup (60 mL) Blue Dragon Thai Sriracha Chilli Sauce
8 slices bacon
32 cocktail-size hot dogs
1 cup (250 mL) shredded Cheddar cheese
Preheat oven to 375 °F (190 °C). Unroll dough and separate into 16 triangles. Cut each triangle into 2 smaller triangles; thinly spread 1/4 tsp (1 mL) of the Blue Dragon Thai Sriracha Chilli Sauce over each triangle.
Cut each piece of bacon crosswise into 4 pieces. Wrap bacon around each hot dog. Sprinkle about 1 tsp (5 mL) of cheese into centre of each triangle. Place one hot dog at shortest side of each triangle; roll dough to opposite point.
Place hot dog rolls point side down on two parchment paper–lined baking sheets. Bake in top and bottom thirds of oven, rotating and switching pans halfway through, for 15 to 18 minutes or until golden browned and puffed.
Serve warm with remaining Blue Dragon Thai Sriracha Chilli Sauce for dipping.