Hot Dog Sliders Recipe
Hot Dog Sliders Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
An American favorite, hot dogs, turn into a fun treat that is great for a laid-back party. They get three special treatments in this recipe: Chicago-style, Bavarian and South of the Border. —Taste of Home Test Kitchen
Featured In: 20 Slider Recipes
MAKES:
42 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 15 min.
MAKES:
42 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 15 min.

Ingredients

  • 21 frozen bread dough dinner rolls, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 teaspoon poppy seeds
  • 3/4 teaspoon caraway seeds
  • 3 tablespoons shredded Mexican cheese blend
  • 1 package (16 ounces) miniature smoked sausages
  • CHICAGO DOGS:
  • 1/3 cup prepared mustard
  • 1/3 cup sweet pickle relish
  • 1/3 cup chopped sweet onion
  • 1/3 cup chopped tomato
  • 2 whole dill pickles, julienned
  • BAVARIAN DOGS:
  • 1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped
  • 1 small apple, diced
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped celery
  • CHIHUAHUA DOGS:
  • 1 cup salsa verde
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon grated lime peel

Directions

Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks to cool.
Meanwhile, place sausages in a 15x10x1-in. baking pan. Bake at 350° for 12-14 minutes or until heated through.
For Chicago Dogs: Place a sausage in a poppy seed bun. Top with a teaspoonful of mustard, relish, onion and tomato. Repeat. Top each with pickles.
For Bavarian Dogs: In a small bowl, combine the sauerkraut, apple, onion and celery. Place a sausage in each caraway seed bun; top with sauerkraut mixture.
For Chihuahua Dogs: In a small bowl, combine the salsa, pineapple, cilantro, jalapeno and lime peel. Place a sausage in each cheese bun; top with salsa mixture. Yield: 3-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Dog Sliders in Taste of Home Christmas Annual Annual 2011, p15

Nutritional Facts

1 each: 86 calories, 4g fat (1g saturated fat), 12mg cholesterol, 214mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 21 frozen bread dough dinner rolls, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 teaspoon poppy seeds
  • 3/4 teaspoon caraway seeds
  • 3 tablespoons shredded Mexican cheese blend
  • 1 package (16 ounces) miniature smoked sausages
  • CHICAGO DOGS:
  • 1/3 cup prepared mustard
  • 1/3 cup sweet pickle relish
  • 1/3 cup chopped sweet onion
  • 1/3 cup chopped tomato
  • 2 whole dill pickles, julienned
  • BAVARIAN DOGS:
  • 1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped
  • 1 small apple, diced
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped celery
  • CHIHUAHUA DOGS:
  • 1 cup salsa verde
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons chopped seeded jalapeno pepper
  • 1 teaspoon grated lime peel
  1. Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  2. In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks to cool.
  3. Meanwhile, place sausages in a 15x10x1-in. baking pan. Bake at 350° for 12-14 minutes or until heated through.
  4. For Chicago Dogs: Place a sausage in a poppy seed bun. Top with a teaspoonful of mustard, relish, onion and tomato. Repeat. Top each with pickles.
  5. For Bavarian Dogs: In a small bowl, combine the sauerkraut, apple, onion and celery. Place a sausage in each caraway seed bun; top with sauerkraut mixture.
  6. For Chihuahua Dogs: In a small bowl, combine the salsa, pineapple, cilantro, jalapeno and lime peel. Place a sausage in each cheese bun; top with salsa mixture. Yield: 3-1/2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Dog Sliders in Taste of Home Christmas Annual Annual 2011, p15

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