1 cup water
1/2 cup butter
1 1/2 cup all purpose flour
5 eggs, room temperature
1 1/2 quart ice cream, any flavor

Instructions:

Place the water in a saucepan over high heat.  Bring the water to a quick boil.  Place the butter in the boiling water.  When the butter has completely melted add the flour and stir. Do this quickly so the dough forms in a ball.  Place the dough ball in a large mixing bowl.  Add one egg at a time.  After each egg beat with a mixture on medium speed until the egg is completely blended in.  Using two spoons place mounds of the dough onto a cookie sheet sprayed with a non stick cooking spray.  Set the oven temperature on 350 degrees.  Bake the mounds 35 minutes or until a light golden brown.  Remove from the oven and place on a wire rack where they can cool completely.  When the mounds have cooled use a sharp knife to cut three quarter of the way through each mound.  Fill the mound with the ice cream.  Be sure the ice cream is firm when you do this.  Place the mound on a piece of aluminum foil and then wrap the mound tightly.  Continue until all the mounds are filled and wrapped.  Place the wrapped mounds in the freezer until the ice cream if very firm again at least 2 hours.  Serve the ice cream mounds immediately after removing from the freezer. 

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Ingredients: 

2 (8 ounce) can refrigerated crescent roll dough
8 hot dogs
4 cheese slices

Instructions:

Open the cans of crescent dough.  Separate into the 8 rectangles.  Cut each piece into a triangle.  Cut each hot dog in half through the middle.  Cut each cheese slice into 4 triangles.  Place one cheese triangle onto a dough triangle.  Place a hot dog half onto the triangle at the larger end.  Roll closed and press the short end of the triangle to seal.  You can also secure with a toothpick.  Continue with each dough and cheese triangle and each hot dog half until all have been used.  Preheat oven to 375 degrees.  Place in single layer on an ungreased baking sheet.  Bake 10 minutes or until a browned. 

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