Menu
Hot Dog Sliders with Mango-Pineapple Salsa Hot Dog Sliders with Mango-Pineapple Salsa
BBQ Chicken Sliders BBQ Chicken Sliders
Chipotle Sliders Chipotle Sliders
Philly Cheesesteak Sliders Philly Cheesesteak Sliders
Pizza Sliders Pizza Sliders
Barbecue Sliders Barbecue Sliders
Cheeseburger Omelet Sliders Cheeseburger Omelet Sliders
Barbecue Chicken Sliders Barbecue Chicken Sliders
Mac & Cheese Pork Sliders Mac & Cheese Pork Sliders
Honey Buffalo Meatball Sliders Honey Buffalo Meatball Sliders
Pulled Pork Doughnut Hole Sliders Pulled Pork Doughnut Hole Sliders
Ranch Chicken Sliders Ranch Chicken Sliders
Buffalo Chicken Sliders Buffalo Chicken Sliders
Swiss Chicken Sliders Swiss Chicken Sliders
Mexican Hot Dogs Mexican Hot Dogs
Pineapple Chicken Sliders Pineapple Chicken Sliders
Shiitake-Chicken Sliders Shiitake-Chicken Sliders
Chicken Cordon Bleu Sliders Chicken Cordon Bleu Sliders
Cheese-Stuffed Meatball Sliders Cheese-Stuffed Meatball Sliders
Baja Chicken & Slaw Sliders Baja Chicken & Slaw Sliders

Hot Dog Sliders

1 review
Test Kitchen Approved
Total Time

Prep: 50 min. + rising Bake: 15 min.

Makes

3-1/2 dozen

Updated: Sep. 14, 2023
Turn all-American hot dogs into a fun international treat at your next casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and south of the border. Bet you can't eat just one! —Taste of Home Test Kitchen
Hot Dog Sliders
Hot Dog Sliders Recipe photo by Taste of Home
Next Recipe

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 zest

Directions

  1. Cut each roll in half; roll each into an oblong shape. Arrange in 2 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 1 teaspoon each 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 zest. Place a sausage in each cheese bun; top with salsa mixture.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 slider (calculated without toppings): 86 calories, 4g fat (1g saturated fat), 12mg cholesterol, 214mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.