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Chicago Style Cocktail Weenies

Sarah Mikulski
A spin on a classic. Allll beef cocktail weenies partnered with all of the classic Chicago dox fixin's wrapped in puff pastry.
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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.