Biscuit Pretzel Bites with Hot Dogs and Nacho Cheese Dipping Sauce

Level: Easy
Yield: Approximately 64 biscuit pretzel bites (about 2 cups of cheese sauce)
Total Time: 1 hr 15 min
Active Time: 45 min

Nutritional Analysis Per Serving

Serving Size: 1 of 64 servings
Calories: 107
Total Fat: 6 g
Saturated Fat: 2 g
Carbohydrates: 8 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 5 g
Cholesterol: 19 mg
Sodium: 706 mg

Transform the traditional pig in a blanket with this creative pretzel-style twist! Cocktail sausages are wrapped in fluffy canned biscuit dough, then dipped in simmering baking soda water and topped with coarse pretzel salt for that authentic pretzel crunch. Pair them with a velvety nacho cheese sauce that brings back nostalgic memories of soft pretzels and cheese snacks. Perfect for entertaining, these crowd-pleasing bites are ideal for your next party, game day gathering, or holiday celebration.

Biscuit Pretzel Bites with Hot Dogs Ingredients

Two 16.3-ounce cans refrigerated biscuit dough
Two 14-ounce packs smoked cocktail sausages
1/2 cup baking soda
1 large egg, lightly beaten
Pretzel salt, for sprinkling
Spicy brown mustard, to serve

Nacho Cheese Dipping Sauce Ingredients

6 ounces shredded yellow American cheese (about 1 1/2 cups)
6 ounces shredded mild yellow Cheddar cheese (about 1 1/2 cups)
1 tablespoon cornstarch
1/2 teaspoon ground cayenne pepper, or to taste
One 12-ounce can evaporated milk

Instructions

Heat your oven to 400F. Prepare two rimmed baking sheets by lining them with parchment paper.
Divide the biscuit dough into separate biscuits. Cut each biscuit into four pieces and flatten each piece into roughly a 1-by-3-inch strip. Place one smoked cocktail sausage in the center, then roll the dough tightly around it, sealing the edges by pinching. Place each wrapped sausage on the baking sheets. Repeat until all dough and sausages are used.
Meanwhile, bring 6 cups of water to a rapid simmer in a large pot over medium-high heat. Stir in the baking soda, which will fizz strongly at first but then settle.
Gently immerse 2 to 3 of the wrapped sausages into the simmering water. Let them simmer until the dough slightly puffs and the bites begin to float, about 1015 seconds. Remove with a slotted spoon and allow excess water to drain. Place them back on the baking sheets with about 1 inch space between each. Repeat this step with all wrapped sausages.
Brush each bite evenly with the beaten egg and sprinkle with pretzel salt. Bake until the sausages are heated through and the biscuit dough turns a deep golden color and is fully cooked, about 20 to 25 minutes.
While baking, prepare the nacho cheese dipping sauce: In a medium saucepan, combine the shredded American and Cheddar cheeses with the cornstarch and cayenne pepper, tossing to coat the cheese in the cornstarch mixture. Pour in the evaporated milk and set the pan over medium-low heat. Stir frequently with a whisk until the cheese melts completely and the sauce is smooth and hot, about 3 to 4 minutes. Adjust cayenne to your liking. Cover to keep warm until serving.
Serve the pretzel bites alongside the warm nacho cheese sauce and a side of spicy brown mustard for dipping.