Mini Chicago Style Hot Dogs
Rated 5.0 stars by 1 users
Category
Appetizers
Author:
Blues Hog
Ready to bring a Windy City favorite to your next backyard bash or game-day spread? These Chicago-style mini hot dogs are a bite-sized nod to tradition—with one bold twist. We’ve swapped the classic mustard for our signature Honey Mustard BBQ Sauce, adding a sweet, tangy kick that takes this iconic snack to the next level.
Whether you're serving up a tray for friends or looking for a quick and delicious way to spotlight our sauce, these mini dogs are the perfect crowd-pleaser. No ketchup here—just pure, sauced-up Chicago flavor.
Ingredients
-
1 package Cocktail Sausages
-
1 can of refrigerated Crescent Rolls
-
½ cup Blues Hog Honey Mustard
-
3 tbsp French Onion Soup Mix
-
2 tbsp Mayonnaise
-
2 tbsp Poppy Seeds
-
1 Egg
-
⅓ cup diced Pickles
-
⅓ cup diced Tomatoes
-
⅓ cup Pepperoncini
Directions
Preheat the oven to 350ºF and prepare a sheet pan with parchment paper or cooking spray.
Open package of crescent rolls and cut into small triangles.
Place 1 cocktail sausage on each triangle of crescent roll, wrapping it with either side of the roll.
Coat the crescent rolls with egg wash and sprinkle with poppy seeds. Bake for 9 to 15 minutes or until crescent rolls are golden brown.
In a separate bowl mix the mayonnaise, French onion soup mix, and Blues Hog Honey Mustard.
Once the hot dogs come out of the oven, apply a dollop of the Honey Mustard mixture over each.
Garnish each hot dog with diced tomato, pepperoncini, and diced pickles. Serve and Enjoy!