DOG CUPS RECIPES

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CHICAGO-STYLE HOT DOG CUPS RECIPE - TABLESPOON.COM



Chicago-Style Hot Dog Cups Recipe - Tablespoon.com image

We don’t take hot dogs lightly; they have endless potential outside of their buns, and we want the world to know about it. Case in point -- these brilliant muffin-tin cups made with biscuit dough.

Provided by Tablespoon Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 11

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 package (16 oz) hot dogs, cut into 1/2-inch slices (about 10 hot dogs)
2 tablespoons yellow mustard
2 teaspoons Worcestershire sauce
1 egg
1 tablespoon water
3/4 teaspoon poppy seed
3 tablespoons yellow mustard
1 cup pickle relish
1 cup finely chopped white onion
1/4 teaspoon celery salt

Steps:

  • Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray.
  • Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
  • In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
  • Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

Nutrition Facts : Calories 210 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 8 g, TransFatContent 0 g

CHILI CHEESE DOG BISCUIT CUPS RECIPE - PILLSBURY.COM



Chili Cheese Dog Biscuit Cups Recipe - Pillsbury.com image

This easy dinner (or game day snack) is made with just five ingredients and a muffin pan.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

1 can (15 oz) chili with beans
2 hot dogs, sliced
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1/2 cup sour cream
1/2 cup finely shredded Cheddar cheese (2 oz)

Steps:

  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix chili and hot dogs.
  • Separate dough into 8 biscuits. Press each biscuit into 5-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4-inch rim.
  • Spoon about 1/4 cup chili mixture into each muffin cup.
  • Bake 25 to 30 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Top each with small spoonful of sour cream; sprinkle with Cheddar cheese.

Nutrition Facts : Calories 310 , CarbohydrateContent 35 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 800 mg, SugarContent 7 g, TransFatContent 0 g

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  • Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.
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