Mini Chicago Hot Dogs Sliders

🧂 Ingredients

• 1 package Hawaiian Rolls
• 1/2 tbsp. Melted Butter
• 1/2 tbsp. Poppy Seeds
• 12 Lil Smokies

  or 4 large hot dogs sliced into thirds
• 6 Sport Peppers

  diced small
• 1/4 cup Tomato

  seeds removed and diced
• 1/4 cup Dill Pickles

  diced small
• 1/4 cup Yellow Onion

  Diced Small
• 1/4 cup Pickle Relish
• 2 tbsp. Mustard
• 1/2 Celery Salt

Instructions

• 1 Preheat the oven to 350 F.
• 2 Remove the Hawaiian rolls from the packaging and separate each roll. Use a
  serrated bread knife and slice into the center, not cutting all the way through.
• 3 Place the slider buns onto a baking sheet and brush the tops with butter and
  poppyseeds.
• 4 Bake until lightly golden brown, about 7-10 minutes.
• 5 In a pot, head water to a simmer and add a steamer basket. Add the hot dogs and
  steam until heated through and they appear to plump up.
• 6 In a bowl mix together the diced sport peppers, diced tomato, diced onion, diced
  pickle and the pickle relish. Toss to combine (this will make it much easier to
  add to each mini hot dog.
• 7 Add the lil smokies to each slider roll hot dog bun.
• 8 Pipe on a small dollop of mustard onto the top of each mini hot dog. Add about a
  tablespoon of the diced toppings over the mustard and garnish with a light
  sprinkle of celery salt.
• 9 Serve the mini Chicago hot dog sliders and enjoy!

Nutrition Info