Little Smokie "Hot Dog" Pretzel Bites
Move over "pigs in a blanket". There's a new dog in town. Wrapped in a pretzel and topped with your favorite all-American hot dog toppers. Whether it is a cheese dog, Chicago-style or chili-cheese, these whimsical little two-bite "wing dings" are going to be a hit on the appetizer circuit this barbecue season.
Equipment
- 9" x 13" baking dish
Ingredients
- 36 soft pretzel bites, such as Pretzilla(R) prepared according to package directions
- 12 ounce package little smokies
- 3 to 4 slices American cheese cut into 1” squares
Toppings:
- ketchup
- mustard
- pickle relish
- chili with no beans, warmed
- diced yellow onion
- sport peppers, cut in 1” segments or mini hot peppers
- celery salt
Instructions
- Preheat oven to 275°F
- Heat a large non-stick skillet over medium-high heat. Brown the little smokies for 4 minutes.
- Using a small serrated knife, split pretzel bites just to the seam, keeping attached.
- Tuck a little smokie inside each pretzel bite and place in an oven-proof baking dish, little smokie facing up.
- Top some with a 1” slice of American cheese. Leave others plain.
- Cover baking dish with foil and warm for 15 minutes. (Cheese should be melted but retain its shape.)
Toppings
- All-American Pretzel Bite: Top plain pretzel bites with ketchup, mustard and pickle relish
- Cheese Dog: Top cheese-topped pretzel bites, top with ketchup mustard and pickle relish
- Chili Cheese Dog: Top cheese-topped pretzel bite with warmed-up chili, and sprinkle with minced onions
- Chicago-Style Dog: Top with mustard, pickle relish, mini hot pepper, sprinkle with minced onions and sprinkle with celery salt.