Pigs In A Blanket: Chicago Style

  I am not a big hot dog fan, but once in a while I get REALLY hungry for them!  My BFF, Kasey, suggested I try these with my leftover grilled dogs.  I am SO glad we did! This is a great grown-up twist, on a childhood favorite, Pigs In A Blanket!

Pigs In A Blanket: Chicago Style


  • 8 whole Grilled Hot Dogs
  • Refrigerated Crescent Rolls, 8 Count
  • ½ cups Finely Chopped Onion
  • ½ cups Dill Relish
  • 1 carton (10 Oz ) Cherry Tomatoes, Halved
  • 4 ounces, weight Sharp Cheddar Cheese Shreds
  • ¼ cups Mustard
  • 2 teaspoons Celery Seed
  • 2 teaspoons Poppy Seeds

Mix onion, relish, cheese, mustard and celery seed in a small bowl. Unroll crescents and separate into triangles. Divide relish mixture between all 8 crescents and top with cherry tomatoes. Lay 1 grilled hot dog on top and roll shut carefully! Place Chicago style pigs in a blanket on a cookie sheet or baking stone, and sprinkle with poppy seeds.
Bake at 350* for 20 minutes, or until golden brown.