First Came Pigs In a Blanket, Now We Have Hot Dogs In A Cup!

Step aside pigs in a blanket, there’s a new hot dog in town! This Chicago style hot dog cup is the best new appetizer on the block and they are also super easy to make! Baked inside of biscuit dough, Worcestershire sauce, mustard, onions and pickles make the flavors of the hot dogs really come alive. Don’t even bother to bite this little hot dog cup in half, just pop the whole thing in your mouth and be on your way! Make a double batch for your next party and be prepared to give people the recipe- they are going to want to make these at home themselves!

Ingredients:

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits SAVE $

1 package (16 oz) hot dogs, cut into 1/2-inch slices (about 10 hot dogs)

2 tablespoons yellow mustard

2 teaspoons Worcestershire sauce

1 egg SAVE $

1 tablespoon water SAVE $

3/4 teaspoon poppy seed

Topping

3 tablespoons yellow mustard

1 cup pickle relish

1 cup finely chopped white onion

1/4 teaspoon celery salt

Instructions:

Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.

Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.

In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.

Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.