Pull-apart mini hot dog appetizer

Ingredients:

Hot dogs

• 3 sausages
• 1 tube (220 g) of croissant dough
• 1 large egg, beaten
• Yellow and hot brown mustard, for serving

Chili hot dogs

• 2 tablespoons chili con carne, room temperature
• A quarter of a white onion, finely diced
• 2 tbsp. l. grated sharp cheddar
• 1 tbsp sesame seeds

Chicago style hot dogs

• 3 gherkins, cut in half lengthwise
• 3 grape tomatoes, halved lengthwise
• 2 tbsp sweet relish
• 1 tbsp. poppy seeds

Preparation:

1. Preheat oven to 190°C and line a 22x32cm baking tray with parchment paper.
2. Remove the ends of each sausage. Cut each sausage into quarters. Unroll the croissant dough onto the prepared baking sheet. Cut the dough in half lengthwise. Pinch the perforated sections of dough together.
3. Chili hot dogs:
   
   Spread 1 teaspoon of chili powder evenly in the center of each of 6 mounds. Top each mound with some onion and cheddar. Place a piece of sausage vertically in each mound of filling. Fold the edges of the dough over the filling, leaving openings for the sausages. Pinch the dough between each sausage. The filling should be sealed inside, and the sausages should be sticking out. Use the back of a butter knife to score the dough between each sausage. Brush the dough with egg wash and sprinkle with sesame seeds.
4. Chicago style hot dogs:
   
   Arrange the remaining 6 sausage pieces vertically on another strip of dough. Press half a gherkin, half a tomato, and some relish onto each sausage. Fold and seal the dough so the sausages are visible on top. Brush the dough with egg wash and sprinkle with poppy seeds.
5. Bake until golden brown, 15-17 minutes. Let cool for 5 minutes. Separate into pieces and serve with yellow and hot brown mustard for dipping.