If you’re looking for a sheet pan meal that will win your family over… this Italian Hot Dog Sheet Pan Meal will!
I’ll never forget the first Italian hot dog I had…
it was SO delicious!
Roasted potatoes, onions, and peppers with 2 hot dogs stuffed into thick halved bread slathered with mustard, YUM!
This Italian Hot Dog recipe is quick, easy and delicious and you can stuff everything into a roll, or you can eat it with less carbs as I tend to do. I do eat potatoes but avoid the bread, this is a great option for gluten-free eating as well.
I added in some Brussels sprouts to up the veggies and it gave this meal a burst of color.
There are lots of options for accompaniments, like mustard, sauerkraut, and pickles. You could also serve it all with a great cheese sauce. I have a Beer and Cheese Dip so yummy, and it’s great with pretzels too.
For this easy sheet pan meal, you can place the trays on the grill if you want to cook this effortlessly outside, I cooked the food in the oven, it was ready fast as I cut the potatoes small.
I separated the trays, one with potatoes and one with veggies and hot dogs. I wanted to be sure my potatoes were extra crispy. You can put them on the same pan if you aren’t as fussy as me 🙂
Being that I’m from NJ, it’s no wonder I’ve eaten lots of Italian Hot Dogs since my first exposure to them, I had no idea it was a…
NJ thing until the more you mention it to people and realize no one knows what you’re talking about…
so join me on my journey and make this and imagine yourself walking along the boardwalk on a sunny, breezy day with the wind at your back, while the waves are crashing on the shore and you bit into DELICIOUSNESS! That is what I think of every time I make these Italian Hot Dogs.
What you’ll need to make these New Jersey Style Italian Hot Dogs
- 6 bun length hot dogs (Sabrett or Nathans are my preference)
- 10 small Yukon gold potatoes (more if using baby-sized potatoes), quartered
- 1/2 lb Brussels sprouts. sliced in half
- 8 baby beak peppers, sliced in quarters (or 2 bell peppers)
- 1 onion, sliced
- 1-2 tablespoons oil
- mustard (you favorite variety, I use Goulden’s spicy brown mustard)
- sauerkraut(I prefer Claussen Brand or Boars Head)
- 2 dill pickles, sliced ( I prefer Claussen brand)
- (optional) buns… or thick style pizza bread, or your favorite bread for hot dogs.
Remember you can place everything on the same sheet pan, or two separate pans with the potatoes being separate.
Alternatively, you can cook the items in a cast-iron skillet on the stove or on the grill or place the sheet pans on the grill to cook.
I cooked the items on 2 sheet pans in the oven at 450°.
For crispy potatoes
Toss the potatoes with a tablespoon of oil and salt them, then place them on one sheet pan and baked them for 15 minutes. They will be golden and crisp (if the potatoes are larger they may take a few minutes longer) if they don’t brown enough, turn on the broiler for a minute or two.
I placed the Brussels sprouts, onions, peppers and hot dogs on a separate sheet pan and baked those for 15 minutes as well.
If you want another one of my favorite ways to enjoy Brussels sprouts… take a look at my Brussels Sprouts Caesar Salad.
Depending on how evenly your oven cooks you could put both sheet pans in the oven at the same time, and rotate them halfway through. Or you could bake them separately.
Now for the bread
I recall getting my first Italian hot dog and the bread was huge, a big half mood pocket filled with all the goodness fo crispy potatoes hot dogs, onions and peppers. OMG, it was so good. Any type of good roll will work for a great at-home version, I think the bread is best toasted. That way it won’t be too “bready” and when you take a bite into an Italian Hot Dog on a bun it won’t fall apart either.
I’m all about the toppings, tangy and delicious. I like Mustard, pickles, and sauerkraut, but go right ahead and add your favorite, maybe it’s some other pickled item or horseradish sauce. Take a look at my post on Quick Pickled Vegetables, the onions would be so yummy on a hot dog.
I love the refrigerated sauerkraut, it has a great crunch and flavor!
Then I like to drizzle on the mustard, for me, my favorite it brown mustard, but use any kind you like. Yellow mustard on hot dogs is very popular.
Grab some small trays or plates and ENJOY. And no matter what time of year it is, think of a warm summer breeze like I do!
- 6 bun length hot dogs (Sabrett or Nathans hot dogs my preference)
- 10 small Yukon gold potatoes, quartered (more if using baby-sized potatoes)
- ½ lb Brussels sprouts. sliced in half
- 8 baby beak peppers, sliced in quarters
- 1 onion, sliced
- 1-2 tablespoons oil
- mustard (you favorite variety, I like Goulden's, spicy brown)
- sauerkraut (I prefer Claussen Brand or Boars Head)
- 2 dill pickles, sliced (I prefer Claussen brand)
- Preheat oven to 450°
- For crispy potatoes use two sheet pans.
- On one sheet pan place potatoes, coat them with a tablespoon of oil and salt them. Cook for 15 minutes, turning halfway so they get crispy on all sides.
- On the second sheet pan place the onion, peppers, and brussels sprouts along with the hot dogs and cook them for 15 minutes. If your oven cooks two trays of food well cook the trays at the same time, alternating them halfway through. You could cook them one after another, start with the potatoes, then cover them gently with foil to keep them warm while the second tray cooks.
- Then place the potatoes on the hot dog tray and serve with mustard, pickles, and sour kraut.