Caramelize the Onions: Heat a large skillet over medium for 2 minutes. Add olive oil and the sliced onion. Cook on medium for 12 to 15 minutes, stirring often, until translucent. Reduce heat to medium-low and add one pinch of salt and the butter. Cook for 45 more minutes, adding a splash of water every 10 minutes and stirring often, until deeply dark brown. Set aside to cool slightly.

Jalapeño Cheese Spread: Combine the caramelized onions, shredded cheddar, cream cheese, jalapeño, garlic powder, onion powder, white pepper, and one pinch of salt in a food processor. Blend until smooth. Transfer to a piping bag.

Make the Condiments: Stir the ketchup and Tabasco together in a small bowl. In a separate bowl, stir together the mayo and yellow mustard. Refrigerate both until ready to serve.

Chill the Dough: Lay the crescent dough sheet flat on a piece of parchment paper. Cover with a second sheet of parchment and place flat in the freezer for 10 to 15 minutes.

Assemble: Preheat the oven to 425°F (220°C). Crosshatch score each hot dog. Remove the dough from the freezer and cut in half lengthwise, then into thirds to make 6 rectangles. Press 2 rectangles side by side into each mold, making sure the dough touches all four corners. Pipe the cheese spread down the center of each rectangle. Place a hot dog on top of each.

Bake: Bake for 20 to 25 minutes until golden brown. Slide the hot dogs out of the molds.

Serve: Top with chopped chives. Serve with spicy ketchup and mustard mayo.