Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Unroll the cans of refrigerated crescent rolls and arrange them on a sheet of parchment paper. This will make it easier to handle and transfer them to the baking pan later on.

Take the melted butter and lightly brush each crescent roll with it. This will add a touch of richness and help the poppy seeds stick. After brushing, sprinkle the poppy seeds evenly over the buttered surface of the crescent rolls.

Now, flip each crescent roll over so that the poppy seeds are facing down. This will ensure that the seeds get pressed into the dough as you roll up the hot dogs.

Take each half of the Greenridge Farm 100% All Beef Hot Dogs and tightly roll them in the crescent rolls, starting from the wide end of each roll. The hot dog halves should be fully enclosed within the crescent dough.

Once all the hot dog halves are wrapped in the crescent rolls, place them in either an 8-inch cast iron skillet or an 8x8-inch glass baking pan. Make sure they're arranged in a single layer for even baking.

Slide the pan into the preheated oven and let the Chicago Dogs in a Blanket bake for approximately 17-20 minutes. Keep an eye on them and remove them from the oven when the tops are nicely golden brown and the crescent dough is fully cooked.

Take the pan out of the oven and let it cool for a moment. Then, it's time to add the finishing touches. Top each Chicago Dog in a Blanket with a sprinkle of chopped tomatoes, chopped Kosher Dill pickles, sport peppers and a drizzle of yellow mustard

Now, they're ready to be enjoyed! Serve these delicious Chicago Dogs in a Blanket while they're still warm and let your taste buds revel in the delightful combination of flavors!