While I appreciate the simplicity of classic pigs in a blanket, I really reject any implication that the recipe can't be improved upon. If you think about it, a pig in a blanket is a hot dog, miniaturized. We typically load hot dogs with a smattering of toppings and condiments, so can't pigs in a blanket get the same treatment?
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How to Make Chicago-Style Pigs in a Blanket
To make these Chicago-style pigs in a blanket, tear refrigerated crescent rolls along the perforations into triangles, then make two lengthwise cuts in each to create three smaller triangles. Spread a thin layer of yellow mustard on each triangle and lightly sprinkle with celery salt. On the wide end of each, place a cornichon and a sausage then roll tightly and press the point to seal. Brush the rolls with a beaten egg and sprinkle with poppy seeds and a bit more celery salt. Arrange on a parchment-lined baking sheet and bake at 375° until golden and cooked through. Serve with neon green Chicago-style relish and extra mustard for dipping.
These cute and scrumptious little piggies are guaranteed to be so good, your Super Bowl party guests pounce for second and third helpings until the whole tray is empty. I can't wait to make a batch this weekend! Go sports!
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