Summer is grilling season. And what better way to shake things up with these baked, pull-apart, Chicago-style dogs in a blanket!
Ingredients:
2 packages Greenridge Farm 100% All Beef Hot Dogs, cut in half
2 cans refrigerated crescent rolls (16 crescent rolls total)
1 Tbsp poppy seeds
1/2 cup chopped tomatoes
1/4 cup chopped Kosher Dill pickles
8 sport peppers, cut lengthwise in half
Yellow Mustard for topping (or any one of our awesome mustards)
2 Tbsp melted butter
InSTRUCTIONs:
- Preheat oven to 375 degrees
- Unroll crescent tubes and arrange on parchment paper
- Lightly brush each crescent with butter and sprinkle poppy seeds, then flip over so poppy seeds are facing down
- Tightly roll each hot dog half in the crescent starting on the wide end
- Place all crescents in an 8″ cast iron skillet or an 8″ x 8″ glass baking pan
- Bake for 17-20 minutes or until tops are done and golden brown
- Remove from oven and top with tomatoes, pickles, sport peppers and mustard, enjoy!
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