Chili Cheese Dog Casserole
Sliced hot dogs and chili topped with cheddar and golden crescent roll dough in one baking dish.
Equipment
- Nine by thirteen inch baking dish
- Sharp knife
- Can opener
Ingredients
Main Ingredients
- 16 oz hot dogs sliced into coins, two 8 oz packages
- 1 can chili 15 oz, with or without beans
- 1 can refrigerated crescent roll dough 8 oz
- 1 cup shredded cheddar cheese
- ½ cup diced onion optional
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 cooking spray as needed to grease the dish
Instructions
Cooking
- Prep. Spray a 9 by 13 inch dish with cooking spray and heat the oven to 375 degrees F.
- Layer. Spread the hot dog coins in the dish and pour the chili evenly over them.
- Add the topping. Unroll the crescent dough over the chili, then top with the cheddar.
- Season. Toss the onion with the garlic powder and pepper and sprinkle it over the cheese.
- Bake. Bake for 25 to 30 minutes until the dough is golden brown and the chili bubbles.
- Rest. Cool for 5 minutes before cutting into squares.
Notes
Substitutions: Use turkey hot dogs or biscuit dough if you prefer.
Tips: Add sliced jalapenos, sour cream, or chopped green onions after baking.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months and reheat to 165 degrees F.
Nutrition does not include the optional diced onion or toppings.