Mini Chicago Style Dogs

Mini Chicago Style Dogs

Ingredients:

• 1 pkg. Hawaiian rolls
• 1/2 Tbsp. butter, melted
• 1/2 Tbsp. poppy seeds
• 12 mini hot dogs or 4 large hot dogs sliced into thirds
• 6 short peppers, diced small
• 1/4 cup tomato, seeds removed and diced
• 1/4 cup dill pickles diced small
• 1/4 cup sweet onion, diced small
• 1/4 cup relish
• 2 Tbsp. mustard
• 1/2 celery salt

Directions:

1. Preheat oven to 350 F.
2. Remove rolls from the packaging and separate each roll. Use a serrated bread knife and slice into the center from the top, not cutting all the way through.
3. Place rolls on a baking sheet and brush tops with butter and poppy seeds. Bake until lightly golden brown, about 7 to 10 minutes.
4. In a pot, heat water to a simmer and add a steamer basket. Add the hot dogs and steam until heated through, and they appear to plump up.
5. In a bowl, mix together diced short peppers, diced tomato, diced onion, diced pickle and the relish. Toss to combine.
6. Place a hot dog in each roll and cover with a small dollop of mustard. Add about a tablespoon of the diced toppings over the mustard and garnish with a light sprinkle of celery salt.