Chicago Style Cocktail Weenies
Chicago Style Cocktail Weenies
A spin on a classic. Allll beef cocktail weenies partnered with all of the classic Chicago dox fixin's wrapped in puff pastry.
Ingredients
Cocktail Weenies
- 1 package puff pastry
- 1 package all beef cocktail weenies
- cocktail pickes
- 1 egg
- 1 T water
- poppy seeds
Dipping Sauce
- ¼ cup dijon mustard
- ¼ cup sport peppers chopped (if you can't find sport peppers, just sub your favorite pepper!)
- 3 T mayo
- 3 T relish
- 1 t celery salt
Instructions
Cocktail Weenies
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Cut the sheet of puff pastry into 24 triangles.
- Add one cocktail weenie and one cocktail pickle to the large side of one of the puff pastry triangles. Roll the dough into a crescent, wrapping the hot dog and pickle, and place it on the baking sheet.
- Combine the egg and water.
- Brush the egg wash mixture over each of the finished cocktail weenies.
- Sprinkle with the poppy seeds.
- Bake for 15 minutes.
Dipping Sauce
- Combine all dipping sauce ingredients.
- Serve with the cocktail weenies.
