Mini hot dog rollers are a fun, bite-sized twist on the classic frankfurter, where a thin strip of bread dough is spiraled around a small sausage and baked until golden. This recipe delivers a crispy, golden exterior with a juicy hot dog center, making them an irresistible appetizer or party snack. The dough is simple to work with, and the rolling technique is easier than it looks, giving you professional-looking results right from your own oven.
Ingredients
- 1 can (11 oz / 315 g) refrigerated breadstick dough (or pizza dough, see Tips)
- 16 mini hot dogs or cocktail sausages (about 7 oz / 200 g total)
- 1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
- 1 tablespoon (15 g) sesame seeds or everything bagel seasoning, optional
- 1/4 cup (60 g) yellow mustard or ketchup, for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Open the can of breadstick dough and separate it along the perforations into 8 strips. If using pizza dough, roll it out on a lightly floured surface into a 12×8-inch (30×20 cm) rectangle and cut it into 16 thin strips, each about 1/2 inch (1.25 cm) wide.
- If your hot dogs are large, cut them in half crosswise so you have 16 pieces about 2 inches (5 cm) long. Pat the hot dogs dry with a paper towel to help the dough stick.
- Take one strip of dough and wrap it around a mini hot dog at a slight angle, overlapping the dough slightly as you go, like a spiral. Start at one end and work your way to the other, leaving a small bit of hot dog visible at each end. Press the dough ends gently to seal.
- Place the wrapped hot dogs seam-side down on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Brush the top of each roller with the egg wash using a pastry brush. Sprinkle with sesame seeds or everything bagel seasoning if using.
- Bake for 12–15 minutes, until the dough is puffed and deep golden brown. The internal temperature of the hot dogs should reach 165°F (74°C) as a safe minimum, per USDA FSIS guidelines—check one with an instant-read thermometer inserted into the center of a hot dog if you want to be precise.
- Remove from the oven and let cool on the baking sheet for 2–3 minutes before serving warm with mustard or ketchup for dipping.
Tips
- Dough substitute: If you can’t find breadstick dough, use a 13.8 oz (390 g) can of refrigerated pizza crust. It rolls out thinner and is easier to cut into even strips. The texture will be slightly more bread-like and less flaky.
- Keep them sealed: If the dough isn’t sticking to itself, dip your finger in water and run it along the edge of the dough before pressing. This acts as a glue and prevents unrolling during baking.
- Don’t overfill: Use hot dogs that are roughly the same diameter as the dough strip is wide. If the hot dog is too thick, the dough won’t wrap fully and may tear.
- Make ahead: You can assemble the rollers up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 2–3 minutes to the baking time if baking straight from the fridge.
Serving Suggestions
Serve these mini hot dog rollers warm as a party appetizer, game-day snack, or kid-friendly lunch. Arrange them on a platter with small bowls of yellow mustard, ketchup, and a creamy ranch or honey mustard dip. They also pair well with a side of coleslaw or a simple green salad for a light meal. For a fun dinner, serve them alongside a bowl of tomato soup or mac and cheese.
Variations
- Cheesy: Slice a small piece of cheddar or pepper jack cheese and tuck it into the spiral as you wrap the dough around the hot dog.
- Spicy: Use chorizo-style mini sausages or brush the dough with a little hot sauce mixed into the egg wash before baking.
- Sweet and savory: Swap the hot dogs for cooked breakfast sausage links and brush the baked rollers with a little maple syrup before serving.
- Herb crust: Skip the sesame seeds and sprinkle the egg-washed dough with dried oregano, garlic powder, or grated Parmesan cheese before baking.
Storage and Reheating
Store leftover mini hot dog rollers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until the dough is crisp again. You can also microwave them for 20–30 seconds, but the dough will be softer. These rollers are best eaten fresh but can be frozen after baking for up to 2 months—thaw overnight in the fridge and reheat in the oven as described.
Frequently Asked Questions
Can I use regular-sized hot dogs? Yes, just cut each hot dog into thirds or quarters so they are about 2 inches long. You’ll need to cut the dough strips slightly shorter to match, or you’ll have extra dough at the ends.
Why did my dough unroll during baking? This usually happens if the dough wasn’t pressed firmly enough at the ends or if the hot dog was too moist. Pat the hot dogs dry thoroughly and press the dough seam gently but firmly against the hot dog before placing on the sheet.
Can I make these in an air fryer? Yes, preheat the air fryer to 350°F (175°C) and cook in a single layer for 8–10 minutes, flipping halfway, until golden. Work in batches to avoid overcrowding.
What if I don’t have egg for the wash? You can brush the dough with milk or melted butter instead. It won’t be as shiny, but it will still help the seeds stick and promote browning.
Are these safe to serve cold? They are fully cooked, so they are safe to serve at room temperature within 2 hours of baking. After that, refrigerate them and reheat before serving.
Can I use gluten-free dough? Yes, a gluten-free pizza dough works, but it is more fragile and may tear when wrapping. Handle gently and roll slightly thicker strips to reduce breakage.
Related
- Hot Dogs New Castle PA: The Original Recipe
- Hot Dog Pet Simulator X Secrets: Full Recipe Guide
- Hot Dog Bands: Make Your Own at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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