Hot Dog Sliders With Mango Pineapple Salsa Recipes

HOT DOG SLIDERS ARE PERFECT FOR SPRING COOKOUTS OR QUICK SUMMER DINNERS

Steps:

• In a small bowl, whisk lime juice, honey and salt until blended. Add the pineapple, mango, onion and pepper; toss to coat. Grill hot dogs, covered, over medium heat or broil 4 inches from heat until heated through, 7 to 9 minutes, turning occasionally. Place hot dogs in buns; cut each crosswise in half. Serve with fruit salsa. Kitchen Counter Per slider with 1 Tbsp salsa: 146 cal, 8g fat, 13mg chol, 5g prot, 15g carbs, 5g sugar, 1g fiber, 361mg sodium

HOT DOG SLIDERS

Steps:

• Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13x9-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 sausages in a 15x10x1-in. baking pan. Bake at 350° for 12-14 minutes or until heated through., For Chicago Dogs: Place a sausage 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 sausage in each caraway seed bun; top with sauerkraut mixture., 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.

MEXICAN HOT DOGS WITH PINEAPPLE SALSA

Steps:

• Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
• Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
• Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
• In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.