4th of July Hot Dogs
Italian sausage, roasted peppers, and onions baked on one sheet pan and served on toasted rolls with a sweet and tangy honey mustard sauce.
Recipe - 522 - Montebello
4th of July Hot Dogs
Prep Time15 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 package First Street Italian sausage links
2 bell peppers, sliced
Yellow Bell Pepper
1 large yellow onion, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
4–6 hoagie rolls
2 tablespoons honey
2 tablespoons Dijon mustard
Directions
- Preheat oven to 425°F and line a large sheet pan with parchment paper if desired.
- Arrange the Italian sausage links, sliced bell peppers, and onions on the sheet pan.
- Drizzle everything with olive oil and season with Italian seasoning, salt, and black pepper. Toss the vegetables lightly to coat.
- Roast for 30–35 minutes, flipping the sausages and stirring the vegetables halfway through cooking, until the sausages are cooked through and the vegetables are tender and slightly caramelized.
- While the sausage and vegetables cook, whisk together the honey and mustard in a small bowl.
- Lightly toast the hoagie rolls if desired.
- Place sausages into the rolls and top with the roasted peppers and onions. Drizzle with honey mustard sauce before serving.
15 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Directions
- Preheat oven to 425°F and line a large sheet pan with parchment paper if desired.
- Arrange the Italian sausage links, sliced bell peppers, and onions on the sheet pan.
- Drizzle everything with olive oil and season with Italian seasoning, salt, and black pepper. Toss the vegetables lightly to coat.
- Roast for 30–35 minutes, flipping the sausages and stirring the vegetables halfway through cooking, until the sausages are cooked through and the vegetables are tender and slightly caramelized.
- While the sausage and vegetables cook, whisk together the honey and mustard in a small bowl.
- Lightly toast the hoagie rolls if desired.
- Place sausages into the rolls and top with the roasted peppers and onions. Drizzle with honey mustard sauce before serving.