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Wrapped Smokies with Chili Dip

1 loafBridgford Frozen-Ready Dough®, thawed
24mini smoked cocktail wieners
1 canchili of choice (15 oz.)
Egg wash (1 egg beaten with 1 tablespoon water)

On a lightly floured surface, roll thawed dough into a 14 x 6-inch rectangle. Cut each of the 6″ ends to make
the sides of the rectangle straight. With a pizza cutter or sharp knife, divide the dough in half
lengthwise (two, 14-inch strips), then divide each strip into 12 equal pieces (should end up with 24, 3-inch pieces).
Take 1 strip and pull each end to make a 4 x 1-inch strip. Center 1 cocktail wiener on the end of the 1″ side of
the strip and roll up tightly. With kitchen shears, cut off ¼-inch of the dough off the bottom, and place cut-side-down in prepared pan. Continue with remaining wieners and dough. They should fit tightly around the inside edge of the skillet. Brush lightly with egg wash. Bake in a preheated 375° oven for 20-25 minutes or until golden brown. Remove skillet from oven; let cool until skillet handle is cool enough to touch. Place a heat safe (approx. 6” in diameter) inside bread ring. Heat chili according to directions on package and pour into bowl.

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