Heat oven to 375 degrees. Unroll crescent roll dough and separate into the 8 triangles. Place Linkette half in the middle of each triangle.

Place a desired amount (depending on how spicy you want) of Sriracha sauce on top of and around the hot dog and sprinkle with 1 tablespoon of the vegan shredded cheese.

Gather up sides to completely cover the hot dog and pinch edges to seal. Roll up and place on a baking sheet that has been lined with parchment paper.

Spray with a nonstick cooking spray and sprinkle with the yellow cornmeal. Bake for 12 to 13 minutes or until lightly browned. Serve warm or at room temperature.

* Or you could use homemade biscuit mix or bread dough.