Best Spicy Hot Dog Bites Recipes

RITZ PUSH-CART HOT DOG BITES

Steps:

• Heat oil in a skillet on medium-high heat. Add the diced onions; cook and stir until fluid has evaporated and onions are soft, about 8 minutes.
• Stir in hot pepper sauce, sugar, and chili powder. Simmer for about 2 minutes. Add tomato paste and water; stir. Simmer for another 5 minutes. Remove from heat.
• Arrange RITZ Crackers on a serving platter and top each cracker with a slice of cooked hot dog. Spoon a small amount of the hot dog onions on top of each.
• Drizzle the yellow mustard on top of the onions and serve warm.

MOM'S SPICY HOT DOG SAUCE (CROCK POT)

Steps:

• Combine all ingredients in your crock pot.
• Allow to cook at least 8 hours on low (in the older Crockpots -- the newer ones sometimes seem to cook too high). I usually cook mine overnight, then even allow it to cook part of the day before turning it to warm.
• ***It can also be cooked on the stove, if you need it to get done sooner. In this case, you may want to leave the water out.
• Enjoy on hot dogs (or "saucedogs" for my daughter who doesn't like hotdogs, and only eats sauce on a bun LOL) or use as a sloppy joe filling!
• I'm not sure about the serving amount below.

SWEET AND SOUR HOT DOG BITES

Steps:

• In a saucepan, combine mustard, jelly, and relish; heat over very low heat, stirring constantly, until mixture is hot and well blended.
• Slice hot dogs diagonally into bite-size pieces; add to sauce and heat thoroughly.

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.