Simple to put together, quick to bake, these Low Carb Hot Dog Pull-Apart Rolls are the perfect hang out finger food or heavy appetizer. Be sure to make plenty, because they’ll go fast! In the recipe below, I walk you through 2 variations–BBQ Cheddar and Old School, but you can certainly off-road and make your own combos if you like.
I have considered hot dogs a dietary staple for as long as I can remember. For better or for worse, I now acknowledge that eating them for dinner every night does not really qualify as a healthy life choice. That said, I still consider them a completely acceptable component of finger food / appetizers / game food / whatever you want to call it. And if you serve them in a slightly different way (say standing on end in bite-sized pieces) that changes everything, right? Whether you buy that or not, it doesn’t really matter because your guests will love these tasty little pull apart bites. Serve these Low Carb Hot Dog Pull-Apart Rolls hot out of the oven for all the gooey, melty cheese deliciousness. And in the unlikely event that you have leftovers, they double as a great lunch item.
Making these Hot Dog Pull-Apart Rolls
These pull-aparts can be prepped in advance and covered with plastic wrap in the fridge until you’re ready to bake them.
Before you start, prep a springform pan by spraying it cooking spray, lining it with parchment paper, and then spraying that with cooking spray. Is this possibly overkill for making sure the rolls don’t stick? Maybe. Do I do it anyway and still recommend that you do so too? Yes.
Next, lay out as many of the low carb taco shells as you can fit. Place everything out in an assembly line. If you’re limited by counter space, I’d suggest working in two batches. Lay the cheese slices on top of the tortilla shells. Then, spread or squirt on the condiments–mustard, no sugar ketchup, and / or sugar free BBQ sauce. After that, lay one hot dog on top of each shell and roll them up.
With a sharp knife, cut each roll into fourths. Stand them on-end in the lined springform pan and top with some shredded cheese.
Bake at 350 degrees F for 30 minutes or until the hot dogs are heated through and the cheese is melty.
To serve, remove the outer ring from the springform pan and set them out.
Related Recipes
If you’re wondering what else to make with Low Carb Hot Dog Pull-Apart Rolls, you may want to check out my Belated Holiday, Slumber, Brunch Party menu for some ideas. Personally, I can make a meal out of just these. However, I realize that some of you might not call hot dogs one of the major food groups. Strange . . .
Hot Dog Pull-Apart Rolls 2 Ways – BBQ Cheddar and Old School
Ingredients
- 14 Taco Sized Low Carb Wraps
- 7 slices American Cheese
- 7 slices Sharp Cheddar Cheese
- 3.5 teaspoons No Sugar Added Ketchup
- 3.5 teaspoons Yellow Mustard
- 2.5 tablespoons Sugar Free BBQ Sauce
- 14 Hot Dogs
- ½ cup Shredded Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and grease with cooking spray. (If you don’t have a springform pan, you can do this is another pan, but I would still recommend using the parchment paper for easier removal. You can also use a different size pan, but the number of bites that you will be able to fit will vary.)
- Lay out a Low Carb Wrap on a flat surface.14 Taco Sized Low Carb Wraps
- Cut 1 slice of cheese in half and lay the 2 halves along the center of the wrap. (They will overlap.)7 slices American Cheese, 7 slices Sharp Cheddar Cheese
- For BBQ Cheddar: Use the 7 slices Sharp Cheddar Cheese7 slices Sharp Cheddar Cheese
- For Old School: Use the 7 slices American Cheese7 slices American Cheese
- Apply sauces / condiments.
- For BBQ Cheddar: Spoon 1 teaspoon of sugar-free BBQ sauce on top of the cheddar. (I used G. Hughes Sweet & Spicy.2.5 tablespoons Sugar Free BBQ Sauce
- For Old School: Squirt 2 lines of mustard (~ ½ teaspoon) and 2 lines of ketchup (approximately ~½ teaspoon) on top of the American cheese.3.5 teaspoons No Sugar Added Ketchup, 3.5 teaspoons Yellow Mustard
- Lay 1 hot dog on top of the cheese and sauce. Then roll it all up.14 Hot Dogs
- Cut the roll into fourths.
- Stand each bite on end in your parchment lined pan. I made half of the pan BBQ Cheddar and the other half Old School.
- Sprinkle the ½ cup Shredded Cheddar Cheese on top.½ cup Shredded Cheddar Cheese
- Bake at 350 degrees F for 30 minutes or until cheese is melted and hot dogs are hot. If you want crispier cheese on top, place them under the broiler for ~3 minutes or until the cheese is golden and bubbly.
- If using a springform pan, remove the outer ring and transfer the base to a serving plate. Serve warm while the cheese is still melty. They’re still delicious after the cheese firms up, but I doubt they’ll last that long.
Equipment
- Spring Form Pan I used a 10 inch one for this quantity, but you can adjust up or down if you are making more or less. You can also make these in a regular casserole dish. I choose the springform pan because I like being able to remove the ring for serving to make the “pull-apart” process easier.
- Parchment Paper You can get away without using this, but it makes removing the pan’s outer ring easier (as well as general clean-up).
