Description

These Chicago Hot Dog Cups are a fun and flavorful twist on the classic Chicago-style hot dog, combining all the traditional toppings in a convenient, handheld muffin cup form. Perfect for parties or snack time, they feature a crispy pizza crust base filled with savory all-beef hot dog mixture and topped with mustard, relish, onions, tomatoes, pickles, and sport peppers for that authentic Chicago taste.

Ingredients

Scale

Crust & Topping

2 (13.8-oz) cans refrigerated pizza crust
1 egg white, beaten
1 tsp. poppy seeds

Hot Dog Filling

1 (14 oz) package all-beef hot dogs, chopped
1 Tbsp yellow mustard, plus more for topping
2 Tbsp sweet pickle relish
½ cup diced white onion, divided

Garnishes

12 grape tomatoes, halved
12 baby dill pickles, halved lengthwise
12 sport peppers

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly coat a 12-cup muffin pan with nonstick spray to ensure easy removal of the hot dog cups.
Shape the Dough: Cut the refrigerated pizza dough into 12 equal squares (6 squares per can). Press each dough square firmly into the bottom and up the sides of each muffin cup, forming a little crust cup. Brush the edges of the dough with the beaten egg white and sprinkle poppy seeds evenly over the top for a nice finish and added texture.
Mix Filling: In a bowl, combine the chopped hot dogs with 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish, and 1/4 cup of the diced white onion. Mix well to coat the hot dogs evenly with the condiments and flavors.
Assemble Cups: Spoon the hot dog mixture into each prepared dough cup, dividing it evenly among all 12 cups. Make sure each cup is well filled but not overflowing.
Bake: Place the muffin pan in the preheated oven and bake for about 15 minutes, or until the edges of the dough are golden brown and cooked through.
Add Toppings and Serve: Once baked, remove the hot dog cups from the oven. Top each cup with the remaining 1/4 cup diced onion, halved grape tomatoes, halved baby dill pickles, sport peppers, and add a drizzle or small dollop of yellow mustard on top to emulate the classic Chicago dog finish. Serve warm and enjoy!

Notes

Use refrigerated pizza dough for ease and convenience, but fresh dough can also be used.
If you prefer less heat, remove the seeds from sport peppers or substitute with mild pepper slices.
These cups can be prepared ahead of time and baked just before serving to retain crispiness.
Feel free to customize toppings based on your preference while keeping the Chicago hot dog spirit.
Ensure hot dogs are chopped small enough to fit comfortably into the dough cups without overflowing.