Pigs in a Blanket-Chicago Hotdog Style
Ramp up YOUR GAME DAY OR HOLIDAY WITH MY NEW flavor of Pigs In a Blanket the CHICAGO HOTDOG STYLE and a Creamy Dip Appetizer. This appetizer, small bites, a small meal idea will sure win everyone over.
Ingredients
- 1 sheet thawed puff pastry
- 6 hotdogs cut into 4 pieces each (24 total pcs)
- 24 slices pepperoncinis or banana pepper rings (from jar)
- 1 large egg
- 1 tsp water
- poppy seeds
- celery salt or seeds
Creamy Dip
- 1 cup mayonnaise
- 3 TBS yellow mustard
- 2 TBS sweet or dill relish
- 1 TBS dried onion
- 1-2 tsp pepperoncini or banana pepper juice from jar
- 1/4 tsp celery salt or seed
- 1/2 medium tomatoes, diced
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- Unroll 1 sheet of thawed puff pastry sheet onto a sheet of parchment and remove any paper. Using a rolling pin, roll out pastry to even it out into a rectangular shape.
- Cut 6 strips on the long end. Cut 4 strips through the 6 strips to create 24 small rectangular shapes.
- Cut each hotdog into 4 pieces to equal 24 pieces. Place 1 piece of hotdog in center of each small pastry. Top with 1 slice of pepperoncini or banana pepper ring.
- Whisk egg and 1 tsp of water in a small bowl until frothy. Brush 1 corner of each pastry with egg wash.
- Bring over the opposite side tip of pastry up over the hotdog. Bring over the egg washed tip of pastry to attach and seal together at the top.NOTE: allow the hotdog and pepperoncini to peak out of the pastry.
- Use remaining egg wash to brush on the tops. Sprinkle with poppy seed and celery seed on top of the egg washed pastries.
- Bake in preheated oven for 16-20 minutes until golden brown and puffy.
Creamy Dip
- In a small bowl whisk together mayonnaise, mustard, relish, dried onion, pepperoncini juice, and celery seed.
- Serve the dip in a small serving bowl with diced tomatoes on top. Place Pigs in a Blanket around the dip. Enjoy.