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October 3, 2011
Chicago-style Crescent Dogs
Timeless Snacks & Starters
Prep time:
15 mins.Bake Time:
15 minutes“Here’s a mini version of the famous Chicago-style hot dog, complete with poppy seeds, sweet relish and celery salt.”
Ingredients
Serves 16
- 1 tablespoon all-purpose flour
- 1 teaspoon poppy seeds
- 1 can (8-ounce) refrigerated crescent rolls
- 4 teaspoons Dijon-style mustard
- 3 tablespoons sweet pickle relish, drained
- 16 cocktail wieners
- 1/8 teaspoon celery salt
Directions
1
Preheat oven to 375°F.Spray a baking sheet with nonstick cooking spray. Sprinkle a work surface with the flour and poppy seeds. Unroll the dough onto the floured surface.
2
Separate the dough into 4 rectangles that are perforated diagonally. Cut each rectangle diagonally in the opposite direction making 16 triangles.
3
Spread each triangle with1/4 tsp. mustard and topeach with 1/2 tsp. relish.Add the wieners and roll up. Sprinkle with the celery salt. Place the filled rolls, seam side down, on the prepared baking sheet. Bake until golden brown, 15–17 minutes. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Be sure to use the sharpest knife you have to cut the crescent triangles. You want to make a clean cut, being careful not to tear or stretch the dough out of shape.
Serving Suggestion
Serving Suggestion
Serve with mustard and ketchup for dipping. These are a nice hot appetizer to round out the usual baseball game chips and nuts.
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