Chicago Dogs in a Blanket
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From Greenridge Farms online menu.
"Summer is grilling season. And what better way to shake things up with these baked, pull-apart, Chicago-style dogs in a blanket!"
INGREDIENTS:
2 packages Greenridge Farm 100% All Beef Hot Dogs, cut in half
2 cans refrigerated crescent rolls (16 crescent rolls total)
1 Tbsp poppy seeds
1/2 cup chopped tomatoes
1/4 cup chopped Kosher Dill pickles
8 sport peppers, cut lengthwise in half
Yellow Mustard for topping (or any one of our awesome mustards)
2 Tbsp melted butter
INSTRUCTIONS:
Preheat oven to 375 degrees
Unroll crescent tubes and arrange on parchment paper
Lightly brush each crescent with butter and sprinkle poppy seeds, then flip over so poppy seeds are facing down
Tightly roll each hot dog half in the crescent starting on the wide end
Place all crescents in an 8″ cast iron skillet or an 8″ x 8″ glass baking pan
Bake for 17-20 minutes or until tops are done and golden brown
Remove from oven and top with tomatoes, pickles, sport peppers and mustard, enjoy!
"Summer is grilling season. And what better way to shake things up with these baked, pull-apart, Chicago-style dogs in a blanket!"
INGREDIENTS:
2 packages Greenridge Farm 100% All Beef Hot Dogs, cut in half
2 cans refrigerated crescent rolls (16 crescent rolls total)
1 Tbsp poppy seeds
1/2 cup chopped tomatoes
1/4 cup chopped Kosher Dill pickles
8 sport peppers, cut lengthwise in half
Yellow Mustard for topping (or any one of our awesome mustards)
2 Tbsp melted butter
INSTRUCTIONS:
Preheat oven to 375 degrees
Unroll crescent tubes and arrange on parchment paper
Lightly brush each crescent with butter and sprinkle poppy seeds, then flip over so poppy seeds are facing down
Tightly roll each hot dog half in the crescent starting on the wide end
Place all crescents in an 8″ cast iron skillet or an 8″ x 8″ glass baking pan
Bake for 17-20 minutes or until tops are done and golden brown
Remove from oven and top with tomatoes, pickles, sport peppers and mustard, enjoy!
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