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Chicago-Style Hot Dog Bites

2   pkg (12 oz/340 g each) refrigerated flaky buttermilk biscuits (see Cook's Tip)
2   tsp (10 mL) poppy seeds
3   hot dogs
2   small whole dill pickles (about 1/2 cup/125 mL coarsely chopped)
1   small onion
2   plum tomatoes
4   oz (125 g) sharp cheddar cheese
1/4   cup (50 mL) yellow mustard
  1. Preheat oven to 400°F (200°C). Pull apart biscuit layers horizontally in half to form 40 biscuits. Arrange biscuits over Large Round Stone with Handles, overlapping as necessary. Sprinkle with poppy seeds and bake 1315 minutes or until golden brown.
  2. Meanwhile, using Paring Knife, cut hot dogs in half lengthwise then crosswise into 1/4-inch-thick (6-mm) half moons. Place hot dogs into Small Micro-Cooker®; microwave, covered, on HIGH 3045 seconds or until hot. Coarsely chop pickles and onion using Food Chopper. Blot excess moisture from pickles using paper towels. Seed and dice tomatoes. Combine pickles, onion and tomatoes in Small Batter Bowl; mix well and set aside. Grate cheese using Microplane® Adjustable Coarse Grater.
  3. Remove baking stone from oven to Stackable Cooling Rack. Top biscuits with hot dogs and cheese. Bake 34 minutes or until cheese is melted. Remove from oven; top with vegetable mixture and drizzle with mustard.

Yield: 20 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 530 mg, Carbohydrate 15 g, Fiber 0 g, Protein 5 g

Cook's Tips: Keep biscuits in the refrigerator until ready to use. This will make pulling apart the biscuits easier.

If desired, this recipe can be prepared on the Large Bar Pan. Preheat oven and prepare biscuits as directed in Step 1. Arrange biscuits over bar pan, overlapping as necessary. Sprinkle with poppy seeds and bake 1618 minutes or until golden brown. Proceed as recipe directs.