Save This silly mini dogs recipe transforms ordinary cocktail sausages into a crowd-pleasing party snack that both kids and adults devour. The golden pastry-wrapped mini dogs paired with a creamy, tangy dill pickle queso creates an irresistible combination that disappears within minutes at every gathering.
I first made these for my nephew's birthday party on a whim, and they became an instant legend. Now they're requested at every family gathering, and the pickle queso has developed quite the reputation among our friends.
Ingredients
- For the Mini Dogs
- Refrigerated crescent roll dough or puff pastry: provides the perfect flaky wrapper and browns beautifully
- Cocktail sausages or mini hot dogs: choose all beef for best flavor or turkey for a lighter option
- Egg: creates that gorgeous golden shine when brushed on pastry
- Sesame seeds: optional but adds a professional bakery look and subtle nutty flavor
- For the Dill Pickle Queso Dip
- Whole milk: creates the creamiest base for the queso
- Unsalted butter: allows you to control the saltiness since pickles add plenty
- All-purpose flour: thickens the sauce perfectly without lumps
- Sharp cheddar cheese: provides that classic queso flavor that pairs wonderfully with pickles
- Cream cheese: adds incredible creaminess and tanginess
- Dill pickles: the star ingredient that makes this dip special choose crisp ones for best texture
- Pickle juice: intensifies the pickle flavor throughout the dip
- Garlic powder: adds depth without overpowering the dip
- Smoked paprika: provides a subtle smoky note that balances the tang
- Fresh dill: brightens the entire dip with herbaceous notes
Instructions
- Prep the Oven
- Preheat your oven to 375°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup a breeze.
- Prepare the Dough
- Unroll the crescent dough or puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 24 thin strips, approximately half an inch wide. If using crescent dough, press the perforations together before cutting.
- Wrap the Mini Dogs
- Take each cocktail sausage and wrap a strip of dough around it, slightly overlapping like a barber pole. Pinch the ends gently to seal, ensuring they stay wrapped during baking. Place each wrapped sausage seam-side down on the prepared baking sheet, spacing them about an inch apart.
- Apply Egg Wash
- In a small bowl, beat the egg with a teaspoon of water. Using a pastry brush, gently brush each wrapped mini dog with the egg wash, being careful to cover all exposed dough. This creates that irresistible golden brown finish that makes them look professionally made.
- Add Optional Toppings
- Sprinkle sesame seeds over the egg-washed dough if desired. You can also try everything bagel seasoning or poppy seeds for variety.
- Bake to Perfection
- Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the pastry is puffed and golden brown. The exact time may vary depending on your oven, so start checking at the 15-minute mark.
- Start the Queso Base
- While the mini dogs are baking, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for a full minute, stirring constantly. This roux is crucial for a smooth, thick dip.
- Create the Sauce
- Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, about 2 to 3 minutes.
- Add the Cheese
- Reduce the heat to low and add the shredded cheddar and cream cheese. Stir constantly until completely melted and smooth. The low heat prevents the cheese from separating or becoming grainy.
- Incorporate the Pickle Elements
- Fold in the chopped pickles, pickle juice, garlic powder, smoked paprika, pepper, and fresh dill. Stir until well combined and taste for seasoning, adding salt only if needed as the pickles and cheese already contain salt.
- Serve with Style
- Transfer the queso to a serving bowl and garnish with extra chopped pickles and dill if desired. Arrange the hot mini dogs around the dip or on a separate platter. For best results, serve the dip warm.
Save The dill pickle queso has become something of a signature dish in my household. I discovered it by accident when I had too many pickles from a farmers market haul and needed to use them creatively. The tangy brightness against the rich cheese creates this perfect balance that even pickle skeptics end up loving.
Make-Ahead Instructions
These mini dogs are perfect for planning ahead when entertaining. You can prepare them in several ways:
- Fully prepare and bake the mini dogs up to 2 days ahead. Store in an airtight container in the refrigerator and reheat in a 350°F oven for 5 to 7 minutes until warmed through.
- Alternatively, assemble the mini dogs completely but freeze them unbaked. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. When ready to serve, bake directly from frozen, adding about 5 extra minutes to the baking time.
The queso dip can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a saucepan over low heat or in the microwave at 50% power, stirring frequently and adding a splash of milk to restore the creamy consistency.
Variations and Substitutions
This recipe is incredibly versatile and can be adapted to suit many dietary needs and preferences:
- For a vegetarian version, use plant-based mini sausages and ensure your puff pastry is vegetarian friendly. Many store brands are accidentally vegan.
- If you prefer less tang in your queso, reduce the pickle juice to 1 teaspoon and use milder cheese like Monterey Jack in place of some of the cheddar.
- For a spicy kick, add a diced jalapeño to the queso or sprinkle the mini dogs with a pinch of cayenne before baking.
- Gluten free guests can enjoy the dip with gluten free crackers or vegetables, and you can try wrapping the sausages in gluten free pastry dough, though the texture will be slightly different.
- Lactose sensitive friends might appreciate using lactose free milk and cheese in the queso recipe the flavor remains excellent.
Serving Suggestions
Transform these mini dogs from a simple appetizer to a showstopping spread with these serving ideas:
- Create a dipping station with the pickle queso alongside other complementary sauces like honey mustard, barbecue sauce, and sriracha mayo.
- For a complete game day spread, serve these alongside a vegetable platter, spinach artichoke dip, and buffalo chicken wings.
- Turn these into a casual dinner by pairing with a simple green salad dressed with vinaigrette the acidity balances the richness perfectly.
- For a kid friendly party, arrange the mini dogs in fun shapes on the serving platter like a smiley face or initials of the birthday child.
- Consider serving the queso in a small slow cooker set to warm to keep it at the perfect dipping consistency throughout your gathering.
Save This recipe is a guaranteed hit for any party or gathering, offering a fun and flavorful twist on a classic snack.
Recipe FAQ
- → Can I use puff pastry instead of crescent dough?
Yes, both puff pastry and refrigerated crescent roll dough work well for wrapping the mini dogs. Puff pastry will yield a flakier texture.
- → How do I prevent the pastry from unrolling?
Press the ends of the dough strips firmly around each mini dog and place them seam-side down on the baking sheet before baking to help seal them.
- → Can I make the dip in advance?
Absolutely! Prepare the dill pickle queso dip ahead and reheat gently before serving. Add a splash of milk if needed to thin the dip.
- → Are there vegetarian options for the mini dogs?
Yes, you can substitute veggie or plant-based cocktail sausages to make a meat-free version of the mini dogs.
- → What can I use instead of dill pickles in the dip?
Sour pickles or bread-and-butter pickles can work, though they will alter the flavor. Adjust pickle juice and seasoning to taste.