Chicago Style Crescent Dogs

By sheilaolim

Be sure to use the sharpest knife you have to cut the crescent triangles. You want to make a clean cut, being careful not to tear or stretch the dough out of shape.

Ingredients

• 1 tablespoon all-purpose flour
• 1 teaspoon poppy seeds
• 1 can (8-ounce) refrigerated crescent rolls
• 4 teaspoons Dijon-style mustard
• 3 tablespoons sweet pickle relish, drained
• 16 cocktail wieners
• 1/8 teaspoon celery salt

Preparation

Step 1

1 Preheat oven to 375°F. Spray a baking sheet with nonstick cooking spray. Sprinkle a work surface with the flour and poppy seeds. Unroll the dough onto the floured surface.

2 Separate the dough into 4 rectangles that are perforated diagonally. Cut each rectangle diagonally in the opposite direction making 16 triangles.

3 Spread each triangle with1/4 tsp. mustard and topeach with 1/2 tsp. relish. Add the wieners and roll up. Sprinkle with the celery salt. Place the filled rolls, seam side down, on the prepared baking sheet. Bake until golden brown, 15–17 minutes.

Serve.