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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 42 |
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An American favorite, hot dogs, turn into a fun treat that is great for a casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and South of the Border. Ingredients:
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 |
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, juilenned |
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:
1. 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.
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 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.
4. 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.
5. 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.
6. 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. Yield: 3-1/2 dozen.
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