A play on the Chicago-style hot dog, these Chicago-style pigs in a blanket are a fun snack to make on the Kamado grill for game day. The mustard, pickle, and even poppy seeds all work well together creating a delicious bite of food.
Set up your grill for indirect cooking and stabilize at 375ºF
Setting up an assembly line for this dish is highly advisable. Start by slicing the dill pickle spears into 24 pieces (6 per spear), each a little wider than a matchstick and about an inch longer than your cocktail franks; set aside
Cut the sport peppers in half so they are about the same size as the dill pickle pieces
Pop open the can of crescent rolls and set the dough on a plastic cutting board or similar surface on which it won’t easily stick
Use a pizza cutter and a ruler to make it easy to cut the dough into strips
Lay the dough rectangle horizontally on your work surface and cut it into 12 slices from top to bottom. Now make a single cut from left to right across the center of the dough. Magically, you now have 24 dough slices
Sprinkle celery salt over the dough so that it covers well but doesn’t clump
Now it’s time to bundle your mini hot dogs.Line a pizza pan or baking sheet with parchment paper.
With the celery-salt side of a dough slice facing up, place a piece of sport pepper, a sliver of pickle, and a cocktail frank about ½ inch up from the bottom edge.
Begin rolling the dough up around the filling. It should wrap around about 1 ½ times; don’t worry if the hot dog ends are visible.
Lay the bundle on the prepared pan, seam side down. Repeat with the remaining ingredients to make a total of 24 wiener bundles
In a small bowl, beat the egg with the water to make an egg wash.
Lightly brush all exposed dough areas with the egg wash and sprinkle with poppy seeds.
Place the pan on the grill. You can pretty much follow the directions on the crescent roll package for cooking time. I generally cook these for 10 to 12 minutes, until the rolls are golden brown
Serve with a nice mustard for dipping
The poppy seeds don’t add a lot of flavor, but they’ll make your pigs in a blanket look and feel authentic. I’m sure any Chicago alumni will appreciate the extra effort.