Chicago-Style Hot Dog Cups

• 2 tablespoons yellow mustard
• 1 (16 ounce) package hot dogs, cut into 1/2-inch slices (about 10 hot dogs)
• 2 teaspoons Worcestershire sauce
• 1 egg
• 1 tablespoon water
• 3/4 teaspoon poppy seed
• 1 cup pickle relish
• 1 cup onion, finely chopped
• 1 teaspoon celery salt
• 1 tablespoon yellow mustard
• 1/4 teaspoon celery salt

1. Heat oven to 350u0b0F. Spray 16 regular-size muffin cups with cooking spray.
2. 2.
3. Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim.
4. 3.
5. In medium bowl, stir sliced hot dogs, 2 tablespoons yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
6. 4.
7. Beat egg with 1 tablespoon water; brush mixture on edges of biscuit cups. Sprinkle poppy seed evenly on edges of biscuit cups. Bake 18 to 20 minutes or until edges of biscuit cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 teaspoon yellow mustard, 1 tablespoon relish and 1 tablespoon white onion. Sprinkle cups evenly with celery salt.

yellow mustard, worcestershire sauce, egg, water, poppy seed, pickle relish, onion, celery salt, yellow mustard, celery salt

Taken from www.food.com/recipe/chicago-style-hot-dog-cups-537856 (may not work)