Chicago Dogs in a Blanket

Summer is grilling season. And what better way to shake things up with these baked, pull-apart, Chicago-style dogs in a blanket!


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




  1. Preheat oven to 375 degrees
  2. Unroll crescent tubes and arrange on parchment paper
  3. Lightly brush each crescent with butter and sprinkle poppy seeds, then flip over so poppy seeds are facing down
  4. Tightly roll each hot dog half in the crescent starting on the wide end
  5. Place all crescents in an 8″ cast iron skillet or an 8″ x 8″ glass baking pan
  6. Bake for 17-20 minutes or until tops are done and golden brown
  7. Remove from oven and top with tomatoes, pickles, sport peppers and mustard, enjoy!

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