Chicago Style Pigs in a Blanket

[nancypantzie]

Chicago Style Pigs in a Blanket

Serves 5 as Appetizer.

Searching for super bowl recipes? Here's a regional approach to an old classic. Bite sized pieces of pigs in a blanket with the flavor of a Chicago style dog. Can I still call it a "pig" in a blanket if the hot dogs are all beef?

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Pigs in poppy seed blankets

• 1/2 pkg Pillsbury crescent rolls
  
• 1/2 pkg Vienna Beef Hot Dogs
  
• 2 oz Sport peppers or Hot Giardinera
  
• poppy seeds
  
• celery salt
  

Mustard Relish

• 4 T Yellow mustard
  
• 2 T White Onion (finely diced)
  
• 2 T Sweet Pickle Relish
  

Preheat oven or toaster oven to 350*

Using half of the roll of crescent dough, roll out or stretch the dough to a width slightly less than the length of the hot dogs. Cut sections across the dough that are long enough to wrap around each dog once.

Finely chop sport peppers (or wash oil from Giardiniera, pat dry and chop fine). Press into dough. Roll dough around hot dog as snug as possible. Sprinkle blanketed dogs with poppy seeds and press to adhere.

Bake hot dog rolls for 11-13 min (until toasted).

*Prepare mustard relish by mixing mustard, diced onion, and sweet pickle relish. The mustard relish should be thick enough so that it doesn't run.

When dogs are toasted remove from oven and let cool for several minutes. Trim rounded edges from hot dogs. Cut each roll into five slices and turn slices on their sides. Sprinkle each slice with celery salt.

Top each slice with a dollop of the mustard relish, and skewer with a toothpick. Sprinkle lightly with celery salt, and a pinch of poppy seeds. Depending on your taste you can add additional peppers or a touch of finely diced fresh tomato.

Keywords: Appetizer, Hors d'oeuvre, Easy, Snack, American, Amuse

( RG2095 )