Ingredients
21 frozen bread dough dinner rolls, thawed1 large egg1 tablespoon water3/4 teaspoon poppy seeds3/4 teaspoon caraway seeds3 tablespoons shredded Mexican cheese blend1 package (16 ounces) miniature smoked sausagesCHICAGO DOGS:1/3 cup prepared mustard1/3 cup sweet pickle relish1/3 cup chopped sweet onion1/3 cup chopped tomato2 whole dill pickles, juliennedBAVARIAN DOGS:1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped1 small apple, diced1/3 cup chopped sweet onion1/4 cup chopped celeryCHIHUAHUA DOGS:1 cup salsa verde1 can (8 ounces) unsweetened crushed pineapple, drained1/4 cup minced fresh cilantro2 teaspoons chopped seeded jalapeno pepper1 teaspoon grated lime zest
Preparation
Cut each roll in half; roll each into an oblong shape. Arrange in 2 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 1 teaspoon each 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.
