Pull-apart mini hot dog appetizer

Votes: 6

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 226, total fat 10 G., saturated fats 3 G., proteins 9 G., carbohydrates 25 G., fiber 3 G., cholesterol 43 mg, sodium 533 mg, sugar 4 G.

Everyone loves hot dogs, and this appetizer is especially popular at beer parties. Make miniature hot dogs in two flavors—chili con carne and Chicago-style with pickles—and serve as pull-apart snacks with mustard for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hot dogs

3 sausages
1 tube (220 g) of croissant dough
1 large egg, beaten
Yellow and hot brown mustard, for serving

Chili hot dogs

2 tablespoons chili con carne, room temperature
A quarter of a white onion, finely diced
2 tbsp. l. grated sharp cheddar
1 tbsp sesame seeds

Chicago style hot dogs

3 gherkins, cut in half lengthwise
3 grape tomatoes, halved lengthwise
2 tbsp sweet relish
1 tbsp. poppy seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, meat sauce, grape tomatoes, pickled cucumber, poppy, sesame

Cooking the dish according to the recipe:

Preheat oven to 190°C and line a 22x32cm baking tray with parchment paper.
Remove the ends of each sausage. Cut each sausage into quarters. Unroll the croissant dough onto the prepared baking sheet. Cut the dough in half lengthwise. Pinch the perforated sections of dough together.

Chili hot dogs:

Spread 1 teaspoon of chili powder evenly in the center of each of 6 mounds. Top each mound with some onion and cheddar. Place a piece of sausage vertically in each mound of filling. Fold the edges of the dough over the filling, leaving openings for the sausages. Pinch the dough between each sausage. The filling should be sealed inside, and the sausages should be sticking out. Use the back of a butter knife to score the dough between each sausage. Brush the dough with egg wash and sprinkle with sesame seeds.
Chicago style hot dogs:

Arrange the remaining 6 sausage pieces vertically on another strip of dough. Press half a gherkin, half a tomato, and some relish onto each sausage. Fold and seal the dough so the sausages are visible on top. Brush the dough with egg wash and sprinkle with poppy seeds.
Bake until golden brown, 15-17 minutes. Let cool for 5 minutes. Separate into pieces and serve with yellow and hot brown mustard for dipping.