Pull-Apart Chili Cheese Dogs
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 26
- Saturated Fat
- 11
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 72
- Sodium
- 669
- Total: 40 min
- Active: 15 min
Ingredients
One 24-count package Hawaiian sweet rolls
Two 8-ounce blocks (1 pound) sharp Cheddar, shredded
Yellow mustard, for drizzling
One 12-ounce jar pickled jalapeños or sliced hot cherry peppers, drained and chopped
24 mini smoked sausages
1 cup all-meat chili
Sour cream, for topping
1/2 small red onion, finely diced
1 cup corn chips, crushed
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.