Step 1

For the onions, in a medium pot or 10- to 12-inch nonstick skillet, heat the oil over medium heat, 2 turns of the pan

Step 2

Add onions, salt and pepper and soften 20 minutes, keeping them very light in color and adding 1 cup of water after 10 minutes

Step 3

Let water evaporate over very low heat

Step 4

Stir in ketchup, mustard, sugar, spices and granulated garlic

Step 5

Keep over very low heat and let thicken

Step 6

Listicle: Rachael Ray 10

Step 7

25-Inch Nonstick Deep Frying Pan Preheat oven to 375°F, with rack in middle position

Step 8

For the hot dogs, split them down center and simmer in 1/8-inch water in nonstick skillet

Step 9

Brown on each side lightly, then remove and cool

Step 10

Fill dogs with cheese

Step 11

Separate dough so that 2 triangles form 1 larger triangle; if your tube of dough yields 8 crescent rolls, you should form 4 larger triangles per tube

Step 12

Place the cheese-filled dogs at the long end of the triangle of dough and roll the dog to wrap the dough around

Step 13

Place seasoning on a plate and gently roll dough in it

Step 14

Place the stuffed dogs on a parchment-lined baking sheet, then bake until golden brown, about 12 to 15 minutes

Step 15

Pass onions and more mustard at table

Step 16

Serve with slaw salad of choice and pickles (if using)