These Mini Hot Dogs are the perfect appetizer or snack for any party or holiday all year long. Both kids and adults love them, so make a double batch since they will disappear quick!
Looking for a fun and easy snack that’s perfect for parties, game days, or even a quick family meal? Mini hot dogs in a biscuit are a crowd-pleaser that’s simple to make and delicious to eat. These bite-sized treats combine the savory flavor of hot dogs with the buttery goodness of biscuits, creating a snack that everyone will love.
With just 10 minutes of prep time, I like to assemble these earlier in the day before I’m hosting, then bake right before guests arrive. Plus they use less than 10 ingredients, so it’s a recipe that is pretty stress-free and fun for the whole family to help with. If you love an appetizer, try our Easy Mozzarella Sticks and Sausage Balls too!
Why You’ll Love this Recipe
- Easy for serving hot dogs to a crowd. This makes it so simple to feed everyone quickly. The hot dogs are already assembled, just add any toppings and sauces and enjoy!
- Perfect as an appetizer, lunch, or snack. These mini hot dogs are so versatile for any occasion.
- Affordable with minimal hassle. No grilling or boiling required, just pop them into the oven for a quick bake.
Ingredients
- Cocktail Sausages: Perfect for making the bite-sized hot dogs.
- Jumbo Refrigerated Biscuits: Easy bun for encasing the cocktail sausages.
- Yellow Mustard: Adds tangy, acidic flavor classic to a hot dog.
- Mayonnaise: Gives a hint of creaminess.
- Worcestershire sauce: Adds both tang and umami. You can omit if you prefer.
- Garlic salt: Seasons the dip and also adds that addicting garlic flavor.
- Poppy Seeds: A little bit of crunch for texture and nutty flavor.
- Egg: To brush on top for a golden finish.
How to Make Mini Hot Dogs
- Preheat Your Oven Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Biscuits Open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters to create smaller pieces. If you prefer larger bites, you can cut each biscuit in half instead.
3. Wrap the Hot Dogs Take a piece of biscuit dough and flatten it slightly with your fingers. Place a mini hotdog on the dough and wrap it around the hotdog, pinching the edges to seal it. Repeat this process for all the hotdogs.
4. Take your egg and whisk it with a couple of tablespoons of water. Then brush each biscuit with some of the egg wash. Then sprinkle with the poppy seeds.
5. Place the wrapped hotdogs on the prepared baking sheet, making sure they are not touching. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
6. In a bowl combine your mustard, mayo, Worcestershire and garlic salt. Mix until well combined.
7. Dice your pickles, tomatoes and onion. I Iike to use my chopper for this to make it quick!
8. Remove the mini hot dogs from the oven, drizzle with the mustard sauce and top with the pickle, tomato and onion.
Expert Tips
- For a cheesy twist, add a small piece of cheese inside the biscuit dough before wrapping the hot dog.
- Use a different dough. You can use crescent roll dough instead of biscuit dough for a different texture.
- Swap the cocktail weiner for another type of sausage. Experiment with different types of sausages or even vegetarian alternatives to suit your preferences.
- Top the hot dogs with different spices and seeds. I’ve also used sesame seeds, everything bagel seasoning, and more!
Storage
Store any leftover mini hot dogs in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through.
You can even freeze cooked or uncooked mini hot dogs. Just place them on a parchment-lined baking sheet to start. Freeze for an hour or so until chilled, then place into a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating or baking from frozen, just know they will need a bit longer in the oven to cook through.
These mini cocktail hot dogs are perfect for making in advance too. Wrap them in the biscuit dough, then keep them covered in the fridge until you are ready to bake before entertaining.
FAQs
Usually cocktail weiners or little smokies. If you can’t find them easily, then cut a regular hot dog into 5 to 6 pieces.
Yes, you can! Add a piece of cheddar, American, or have fun with Colby jack or even pepper Jack for a bit of spice.
We love a barbecue sauce, ketchup, homemade honey mustard, and more!
More Easy Appetizer Recipes
Mini Hot Dogs
Ingredients
Method
- Remove cocktail sausages from the package and place in a bowl, then remove the biscuits and cut each biscuit into four quarters. You want them to look like triangles.
- Place one sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit, then bring the edges up on the sides of the sausage.
- Place the bundles on the foil lined baking sheet.
- Take your egg and whisk it with a couple of tablespoons of water. Then brush each biscuit with some of the egg wash. Then sprinkle with the poppy seeds.
- Place in the oven that’s heated to 375° and bake for 12 minutes. You want them to be golden brown.
- In a bowl combine your mustard, mayo, Worcestershire and garlic salt. Mix until well combined.
- Dice your pickles, tomatoes and onion. I Iike to use my chopper for this to make it quick!
- Remove the mini hotdogs from the oven, drizzle with the mustard sauce and top with the pickle, tomato and onion.
Notes
- For a cheesy twist, add a small piece of cheese inside the biscuit dough before wrapping the hot dog.
- Use a different dough. You can use crescent roll dough instead of biscuit dough for a different texture.
- Swap the cocktail weiner for another type of sausage. Experiment with different types of sausages or even vegetarian alternatives to suit your preferences.
- Top the hot dogs with different spices and seeds. I’ve also used sesame seeds, everything bagel seasoning, and more!