If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
Push a skewer into the end of each hot dog, going about 3/4 of the way through.
Open the can of crescent rolls. Take one pre-cut dough triangle and wrap it around a hot dog, starting at the flat wide end and spiraling down to the pointed tip. Press gently so the dough adheres as you wrap.
Loosely wrap each crescent-covered hot dog in a piece of aluminum foil. Do not wrap too tightly - leave some space for the dough to cook and steam inside.
Hold the hot dog over the campfire, rotating slowly and steadily, just as you would roast a regular hot dog. Keep the hot dog above the flames rather than directly in them for best results.
Roast for 15–20 minutes, rotating every minute or so for even cooking.
Carefully peel back the foil (watch for steam). The crescent dough should be golden brown all the way around. If it needs more time, re-wrap and continue roasting.
Serve immediately with ketchup, mustard, or your favorite toppings.
