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Chicago-Style Pigs in a Blanket

Chicago-Style Pigs in a Blanket

Paul SidoriakPaul Sidoriak
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.
3.67 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Preheat your Kamado Grill 45 mins
Course Appetizer
Cuisine American
Servings 8 people
Calories 21 kcal

Equipment

  • Kamado Grill

Ingredients
  

  • 1 dill pickle quartered
  • 12 pickled sport peppers
  • 1 12 oz can crescent roll dough
  • 1 tablespoon celery salt
  • 24 mini cocktail franks
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons poppy seed

Instructions
 

  • 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
    Chicago-Style Pigs in a Blanket
  • Serve with a nice mustard for dipping

Notes

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.

Nutrition

Calories: 21kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 952mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 45IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword Big Green Egg, chicago style hot dog, kamado, kamado grill
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