Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pull-Apart Chili Cheese Dogs
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 72 mg
- Sodium
- 669 mg
We’re taking pull-apart to the next level with a chili cheese dog version. This crowd-pleasing snack is perfect for game days or any celebration that brings all your favorite people together. Hawaiian sweet rolls are blanketed with plenty of Cheddar—both inside and on top—for a gooey cheese pull with every serving. Mini sausages fit the rolls perfectly, but feel free to cut regular hot dogs into bite-size pieces if that’s what you have on hand. Topped with cool sour cream, onion and crunchy corn chips, these cheese dogs are sure to be a home run at your next party.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 26 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 72 mg
- Sodium
- 669 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Split the rolls in half horizontally with a long serrated knife. Put the bottom half of the rolls on the prepared baking sheet cut-side up. Reserve 1 1/2 cups of the Cheddar, then sprinkle the remaining over the bottom half of the rolls. Drizzle with some mustard and top with half of the pickled jalapeños. Put the roll tops on the filling cut-side down. Use the long serrated knife to cut a shallow slit on a 45 degree angle through the top of the rolls, cutting down the length of each row (don't cut all the way through). Cut a second slit through each row with the knife held at the opposite angle; pull off and reserve the cut roll pieces for another use. The rolls will resemble split-top hot dog buns with V-shaped troughs. Lay a sausage in the trough of each roll.
- Bake until the sausages are golden and the cheese is melted, about 15 minutes. Remove from the oven and spoon some chili over each sausage (about 1 tablespoon for each) pushing down gently with the back of the spoon so the sausage and chili nestle into the roll. Top with the reserved Cheddar. Return the cheese dogs to the oven to bake until the chili is hot and the cheese is melted, about 8 minutes more.
- Transfer to a serving platter and top each sausage with a small dollop of sour cream. Sprinkle with the red onions, corn chips and remaining pickled jalapeños and drizzle with more mustard.
