Cheese and Hot Dog Bread Rolls are golden and crunchy with Panko coating

Cheese Dog Bread Rolls

Cheese and Hot Dog Bread Rolls are golden and crunchy with Panko coating. They're easy to make and a fun and tasty snack the whole family will love!

Ingredients

• 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

Instructions

• 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 dippin!

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.