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Preheat a pan for 2 min. Add a bit of olive oil, followed by your onions. Let them cook on medium for 12-15 min, mixing often. Once they look translucent, turn heat to medium low, add a pinch of salt and your butter.
Let them caramelize for about 45 more minutes. Add a touch of water every 10 min or so, mixing often. You know they’re ready when they are deeply dark brown.
Place the crescent dough over a parchment paper, add another piece of parchment and place in the freezer for 10-15 min.
Add the cream cheese.
Score your hotdogs.
Cut your crescent dough into 8 rectangles, about 3-3.5 in wide.
Press 2 of your dough rectangles onto your molds, press down on all sides as shown in the video.
Pipe the cheese onto the dough, top with your hotdogs.
Bake at 425F for 20-25 min until golden.
Mix the ketchup and mustard mayo.