Chicago Dog Cups

Pizza dough or biscuits work great with this recipe. If using purchased biscuit dough, halve each biscuit horizontally then press dough into prepared pan.

Makes 12 servings Total time: 40 minutes

CUT:

1

1 1

TOSS:

1

1

2 1/2

TOP:

12 12

purchased pizza crust (13.8 oz.), such as Pillsbury egg white, beaten tsp. poppy seeds

pkg. all-beef hot dogs (14 oz.), chopped

Tbsp. yellow mustard + more for topping

Tbsp. sweet pickle relish cup diced white onion, divided

grape tomatoes, halved baby dill pickles, halved lengthwise

Sport peppers, optional

Preheat oven to 425°. Coat a 12-cup muffin pan with nonstick spray.

Cut pizza dough into 4x4-inch squares. Press dough pieces into bottoms and up the sides of prepared pan. Brush dough edges with egg white and sprinkle poppy seeds over top.

Toss together hot dogs, mustard, relish, and 1/4 cup onion in a bowl. Divide hot dog mixture among prepared dough cups.

Bake cups until edges are golden brown, about 15 minutes.

Top cups with remaining 1/4 cup onion, tomatoes, pickles, sport peppers, and mustard.

Per serving: 207 cal; 11g total fat (4g sat); 19mg chol; 779mg sodium; 20g carb (1g fiber, 3g total sugars); 7g protein