Cheese Dog Bread Rolls are as fun to make as they are to eat and are the best use for day-old sliced bread. Golden, crunchy, and stuffed with meaty hot dogs and melty cheese, they’re a hearty snack, or appetizer kids and adults alike will love!
We love all forms of bread at home, so I always ensure we have a loaf or two ready for our favorite spreads, such as chicken salad or cheese pineapple. But sometimes, my eyes are bigger than our stomachs, and I end up buying more than we can comfortably consume.
However, the bread loaves never go to waste; there are so many delicious ways to revamp day-old extras into amazing snacks or desserts! I like to turn pan de leche rolls into Hawaiian bread pudding or sliced white bread into ham or cheese dog bread rolls.
If you’re looking for the perfect after-school treat for the kiddos or fun appetizers for the adults in the house, these stuffed bread rolls are it! Golden, crunchy, and filled with meaty hot dogs and melty cheese on the inside, they’re sure to be hit.
Not only do they make a fun and tasty snack, but they are also easy to make with only a handful of ingredients. Plus, they’re freezable for anytime cravings!
- Sliced sandwich bread is perfect for this recipe! I prefer white, but feel free to use wheat for extra nutrition.
- Hot dogs– I use Filipino-style “red hot dogs”
- Cheese– Eden is my favorite brand to use here, but any quick melt cheese should do.
- Eggs and milk– beat together to make an egg wash which will help the breading to stick
- Panko bread crumbs– use Panko for the best crunch!
- Oil– choose oil with a high smoke point and neutral taste such as canola, safflower, or corn oil
- Use the cut-off crusts as a binder (panade) for burger steaks.
- I find the sweet and tangy taste of banana catsup complements the creamy and salty flavors of these bread rolls. You can either spread a very thin layer of catsup on the bread (not too thick or the bread will turn soggy) before you add the sliced hot dog and cheese or just serve the fried bread rolls with a side of banana catsup for dipping.
- Cut the hot dog and cheese into thin strips so you’ll be able to roll the bread tightly around them.
- I like to freeze the prepared bread rolls for a few minutes before frying so the cheese firms up a little and does not ooze out of the rolls during frying.
- For the best texture, maintain the oil is at the optimal 350 F to 375 F range. Too hot and the bread coating browns before the inside is sufficiently heated through, too low and the bread rolls absorb a lot more oil.
- To prevent the temperature from plummeting, do not overcrowd the pan and fry in batches as needed.
- Drain the fried rolls on a wire rack instead of on paper towels as the escaping steam might make them soggy.
How to serve
- These crunchy cheese and hot dog rolls are delicious as a snack or appetizer with a dipping sauce such as ketchup, mustard, BBQ sauce, sweet and sour sauce, or Ranch dressing.
- As they’re best enjoyed freshly cooked, I suggest storing them unfried. Arrange in a single layer on a baking sheet, cover with film, and freeze until firm. When frozen, transfer to resealable bags and keep in the refrigerator for up to 3 months. This way, they won’t stick together when frozen.
- Fry frozen and adjust the temperature during cooking as needed to ensure they don’t burn on the outside before fully heated through on the inside.
- 12 slices white bread
- 3 hot dogs, cut into 4 strips
- 4 ounces quick melt cheese, cut into 24 thin strips
- 2 eggs
- 1/4 cup milk
- 1 cup Panko bread crumbs
- canola oil
- Trim edges of each bread and with a rolling pin, flatten until very thin.
- Arrange a piece of hotdog and two cheese strips at the edge of the bread facing you and roll bread into a log to enclose filling. Press lightly on seams to completely seal (or secure with toothpicks and remove when ready to dredge in bread crumbs). Repeat with remaining bread slices.
- In a bowl, combine eggs and milk and whisk together until well-beaten.
- In a shallow dish, place Panko bread crumbs.
- Dip the bread roll in egg mixture and roll in bread crumbs, patting down crumbs to fully coat. Repeat with the remaining rolls.
- Arrange breaded rolls in a single layer on a baking sheet and freeze for 3 to 5 minutes.
- In a wide, thick-bottomed pan over medium heat, heat about 2-inches deep of oil. Place prepared bread rolls seam side down and deep-fry, turning as needed, until golden and crunchy.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve hot with catsup for dipping.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”