Hot Dog Sliders

3 sliders-Chicago-style, Bavarian and south of the border.I

21 frozen bread dough dinner rolls, thawed
1 large egg
1 tablespoon water
3/4 teaspoon poppy seeds
3/4 teaspoon caraway seeds
3 tablespoons shredded Mexican cheese blend
1 package (16 ounces) miniature smoked sausages

CHICAGO DOGS:
1/3 cup prepared mustard
1/3 cup sweet pickle relish
1/3 cup chopped sweet onion
1/3 cup chopped tomato
2 whole dill pickles, julienned

BAVARIAN DOGS:
1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped
1 small apple, diced
1/3 cup chopped sweet onion
1/4 cup chopped celery

CHIHUAHUA DOGS:
1 cup salsa verde
1 can (8 ounces) unsweetened crushed pineapple, drained
1/4 cup minced fresh cilantro
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon grated lime zest

Cut each roll in half; roll each into an oblong shape. Arrange in 2 greased 13x9-in. 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-in. 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. Repeat. 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.