Hot Dog Sliders

21 frozen bread dough dinner rolls, thawed

1 large egg

1 Tbsp. water

¾ tsp. poppy seeds

¾ tsp. caraway seeds

3 Tbsp. shredded Mexican cheese blend

1 package (16 oz.) miniature smoked sausages

Chicago Dogs:

1/3 cup prepared mustard

1/3 cup sweet pickle relish

1/ cup chopped sweet onion

1/3 cup chopped tomato

2 whole dill pickles, julienned

Bavarian Dogs:

1 can (14 oz.) Bavarian sauerkraut, rinsed, drained and chopped

1 small apple, diced

1/3 cup chopped sweet onion

¼ cup chopped celery

Chihuahua Dogs:

1 cup salsa verde

1 can (8 oz.) unsweetened crushed pineapple, drained

¼ cup minced fresh cilantro

2 tsp. chopped seeded jalapeno pepper

1 tsp. grated lime zest

Cut each roll in half; roll each into an oblong shape. Arrange in 2 greased 13x9-inch baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.

In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, place sausages in a 15x10x1-inch baking pan. Bake at 350° for 12-14 minutes or until heated through.

For Chicago Dogs: Place a sausage in a poppy seed bun. Top with 1 teaspoon each of mustard, relish, onion and tomato. Top each with pickles.

For Bavarian Dogs: In a small bowl, combine the sauerkraut, apple, onion and celery. Place a sausage in each caraway seed bun; top with sauerkraut mixture.

For Chihuahua Dogs: In a small bowl, combine the salsa, pineapple, cilantro, jalapeno and lime zest. Place a sausage in each cheese bun: top with salsa mixture.

Prep time: 50 minutes + rising. Bake time: 15 minutes. Makes: 3½ dozen.

Raspberry Iced Tea

6 cups water

1¾ cups sugar

8 tea bags

¾ cup frozen apple-raspberry juice concentrate

8 cups cold water

Ice cubes

Fresh raspberries, optional

In a large saucepan, bring 6 cups water and sugar to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Add juice concentrate; stir in cold water. Serve over ice, with raspberries if desired.

Total time: 20 minutes. Makes: 16 servings.