A true Chicago-style hot dog has many toppings. It's often referred to as having been "dragged through the garden."
Preheat oven to 400ºF (200ºC). 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 13–15 minutes or until golden brown.
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 30–45 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.
Remove baking stone from oven to Stackable Cooling Rack. Top biscuits with hot dogs and cheese. Bake 3–4 minutes or until cheese is melted. Remove from oven; top with vegetable mixture and drizzle with mustard.
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
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 16–18 minutes or until golden brown. Proceed as recipe directs.
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