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Chicago-Style Pull-Apart Pigs-in-a-Blanket
Chicago-Style Pull-Apart Pigs-in-a-Blanket

Chicago-Style Pull-Apart Pigs-in-a-Blanket

Turn a Midwest treasure into a unique dish with Chicago-Style Pull-Apart Pigs-in-a-Blanket! If you decide to top these pull-apart pigs-in-a-blanket with ketchup, we won't tell any Chicagoans.
What You Need
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1 can (11 oz.) refrigerated soft breadsticks
1 Tbsp. poppy seed
1/3 cup chopped tomatoes
6 sport peppers, cut lengthwise in half
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Let's Make It
1
Heat oven to 375°F.
2
Unroll breadsticks. (Do not separate breadsticks.) Sprinkle dough with poppy seed; press gently into dough to secure. Pull breadsticks apart; turn, poppy seed down, on work surface.
3
Cover baking sheet with parchment. Cut each wiener into 3 pieces. Place 1 wiener piece at one end of each breadstick; roll up.
4
Place, 1/2 inch apart, in rows of 3 across and 4 down on prepared baking sheet.
5
Bake 14 to 16 min. or until golden brown.
6
Top with remaining ingredients before pulling apart to serve.
Kitchen Tips
Tip 1
Food Facts
Traditional Chicago-style hot dogs are not topped with ketchup. But if you are a ketchup lover, drizzle 1/4 cup HEINZ Tomato Ketchup evenly over the roll-ups before serving.
Tip 2
Mindful Eating
Manage portions by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favorite recipes.
Tip 3
Note
If you cannot find the pickled sports peppers in your grocery store, you can substitute 1/4 cup chopped pepperoncinis or your favorite chopped pickled peppers for the halved sports peppers.
Tip 4
Special Extra
For added color and flavor, sprinkle with 1/3 cup chopped green onions before serving.
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