Mini Chili Cheese Dog Sliders (Easy Make-Ahead Party Snack Recipe)
These Mini Chili Cheese Dog Sliders are everything you love about chili dogs—packed with savory chili, gooey cheese, and juicy hot dogs—all baked inside sweet Hawaiian rolls. Perfect for game day, family dinners, or make-ahead freezer meals. Ready in just 35 minutes, they're a cheesy, bite-sized win every time.
Ingredients
- 12- pack Hawaiian rolls keep them connected
- 6 beef hot dogs sliced in half
- 1 cup chili homemade or store-bought, thick consistency
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons yellow mustard optional
For the Garlic Butter Topping
- 3 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried parsley or fresh, finely chopped
- Pinch of salt
Instructions
- Step 1: Preheat and PrepPreheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Step 2: Slice the RollsWithout separating the rolls, slice them in half horizontally to create a top and bottom layer. Place the bottom half into your baking dish.
- Step 3: Add the Hot DogsLay the hot dog halves evenly across the rolls. Each half should sit neatly across one roll.
- Step 4: Layer the ChiliSpoon a generous tablespoon of chili over each hot dog. Make sure it’s spread evenly and doesn’t spill over.
- Step 5: Sprinkle the CheeseTop the chili layer with shredded cheddar cheese, making sure every slider gets a good helping.
- Step 6: Mustard Drizzle (Optional)If you’re a mustard fan, drizzle a bit over the cheese before placing the tops of the rolls back on.
- Step 7: Brush with Garlic ButterMix all ingredients for the garlic butter. Brush it generously over the tops of the rolls.
- Step 8: BakeCover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 5–7 minutes until the tops are golden and the cheese is melted.
- Step 9: Slice and ServeLet cool slightly, then cut into individual sliders and serve warm.
Notes
Secret Tips for Perfect Mini Chili Cheese Dog Sliders
Want to take your mini chili cheese dog sliders from good to jaw-dropping? These behind-the-scenes secrets will make your sliders crispier, cheesier, and even more flavorful—without adding much effort.1. Toast the Bottom Buns First: Before assembling, lightly toast just the bottom halves of your rolls in the oven for 5 minutes. This prevents sogginess from the chili and keeps the sliders sturdy—especially important for make-ahead or freezer-friendly batches. 2. Use Cold Chili for Easy Assembly: Chilling your chili before assembly makes it easier to spoon and spread evenly without soaking the bread. Cold chili firms up slightly, letting you layer generously without mess. 3. Double the Garlic Butter and Brush the Bottoms: Everyone loves golden, buttery tops—but brushing the bottom of the rolls with garlic butter before baking adds incredible flavor and helps crisp up the base for a toasted bite with every chew. 4. Layer Cheese Twice for Extra Melt: Add a small sprinkle of shredded cheese underneath the hot dogs and over the chili. This sandwiching technique ensures gooeyness in every layer and helps hold everything together when sliced. 5. Steam for a Softer Bite, Crisp for Crunch: Want super-soft, pull-apart sliders? Keep them covered with foil the entire bake time. Prefer a slightly crisp top and edge? Remove foil for the last 5–7 minutes of baking to get that golden finish. 6. Let Them Rest Before Cutting: Give the sliders 5 minutes to rest out of the oven before slicing. This allows the cheese and chili to settle, making it much easier to cut into neat, bite-sized portions.
These tips will help you perfect the balance between soft and crispy, cheesy and meaty—so every batch you bake comes out worthy of seconds (and thirds).