Mini Chili Cheese Dog Sliders
These Mini Chili Cheese Dog Sliders are a delicious way to bring the classic flavors of an American favorite to your next gathering.
Servings: 30
Calories: 101kcal
Equipment
- 4 half sheet pans
- Parchment paper
- Plastic Wrap
- non-stick cooking spray
- 2 Silpats
- Metal Dough Scraper
- 2 Small Bowls
- Small Whisk or fork
- Basting Brush
- Non-stick aluminum foil
- quarter sheet pan
- Small Pointed Serrated Knife or pointed steak knife
- ½ Teaspoon
- 2 wire cooling racks
Ingredients
- 18 Rhodes Frozen Roll Dough Balls1
- 1 Large Egg
- 1 TBS Water
- 14 oz Lit'l Smokies2
- 10 oz Canned Hot Dog Chili
- 4 oz Extra Sharp Cheddar Cheese finely shredded
Instructions
Steps to Make the Slider Buns
- Place the frozen dough on a parchment-lined sheet pan. Spray plastic wrap with non-stick cooking spray and cover the pan completely. Place the pan in the fridge and allow the rolls to thaw overnight (8-10 hours).
- Line two half sheet pans with Silpats or parchment paper. Preheat the oven to 350°F. Remove half of the thawed dough from the fridge. Use a metal dough scraper to cut each dough piece in half, one at a time.
- Then, shape the cut dough into buns, by gently pushing the pointed corners in, with the line that the dough cutter makes on the top. Repeat cutting and shaping the dough pieces, placing half on each pan.
- Cover each pan, after it's filled, with an upturned sheet pan. Allow the dough to rise for 30-60 minutes, or until the dough has doubled in size. Whisk an egg with a tablespoon of water and brush the egg wash over the tops of each bun.
- Preheat the oven to 350°F.
- Bake the pans one at a time in a 350°F oven for 14-16 minutes, or until golden brown on top. Transfer the buns to a wire rack and allow them to cool completely before assembling the sliders.
Steps to Assemble the Sliders
- Line a quarter sheet pan with non-stick aluminum foil and place the Lit'l Smokies in a single layer. Bake in a 350°F oven for 10 minutes.
- While the Smokies are baking, line a half sheet pan with a Silpat or parchment paper, and use a small, pointed, serrated knife (I used a steak knife) to cut a slit along the top of each bun. Place the cut buns on the prepared pan. Then, place a baked Lit'l Smokie inside of each bun.
- Heat the hot dog chili according to the microwave directions. Then, top each Lit'l Smokie with ½ teaspoon of the heated chili and a generous pinch, about a teaspoon, of finely shredded extra sharp cheddar cheese.
- Bake in a 350°F oven for 10 minutes. Remove the pan from the oven and let the Mini Chili Cheese Dog Sliders to cool for about 5 minutes on the pan. Serve warm.
- Yield 30 Mini Chili Cheese Dog Sliders
Notes
- I recommend making a few extra rolls in case you break some of the rolls when you're assembling the sliders.
- There were 31 in the package I used.
Nutrition
Calories: 101kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 257mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.3mg
