Chicago-Style Pigs In A Blanket Recipe
Chicago-Style Pigs In A Blanket Recipe
"This Chicago-Style Pigs in a Blanket Recipe consists of wrapping the mini hot dog in puff pastry that had a sliver of pickle, a dab of yellow mustard, and a shake of celery salt on the inside. On the exterior, I brush the pastry with egg wash and sprinkle on poppy seeds similar to the original offering." — Paul Sidoriak, Grilling Montana.
Servings
24
Ingredients
- 24 mini hot dogs
- 1 sheet frozen puff pastry
- 12 dill pickle chips
- 1 celery salt
- 1 poppy seeds
- 1 egg, mixed thoroughly with 1 tablespoon of water
Directions
- Preheat oven or grill to 375°F.
- Allow puff pastry to warm at room temperature until just malleable, but still very cold. Place puff pastry sheet on a dry cutting board.
- Cut puff pastry into 24 rectangles about 2" long and 1" wide. Using a ruler and pizza cutter makes the pastry cutting much easier.
- Lightly sprinkle celery salt over all pastry rectangles. Cut pickle chips into slivers and put about half a pickle down on each pastry rectangle.
- Place mini hot dog down on pastry rectangle and pickle making a lowercase "T" shape and wrap around the middle of the hotdog making a ring, or blanket.
- Transfer mini hot dogs wrapped in pastry with pickle to a baking sheet sprayed with non-stick food release.
- Paint all exposed pastry with egg and water mixture to coat and then sprinkle with poppy seeds.
- Bake for 15 min or until puff pastry becomes golden brown. Serve while hot with mustard for dipping.