• Prep Time: 50 min. + rising
  • Cooking Time: 15 min.
  • Serves: 42

Hot Dog Sliders Recipe

Category: Appetizers

 Ingredients List

  • 21 frozen bread dough dinner rolls, thawed
  • 1 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 hot 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, juilenned
  • 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
  • 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


Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13-in. x 9-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 hot dogs in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-14 minutes or until heated through.
For Chicago Dogs: Place a hot dog 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 hot dog 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 hot dog in each cheese bun; top with salsa mixture.

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