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!
- 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.