Baked Chili Dogs
Chili is classic comfort food, and our favorite way to enjoy it is in this hearty, cheesy baked chili dogs recipe.
Servings: 4
Calories: 406kcal
Ingredients
- 8 ounces crescent roll sheet
- 4 jumbo hot dogs
- 4 Colby-Monterey jack cheese sticks
- 15 ounces chili with or without beans OR you can use our chili recipe
- 2 tablespoons salted sweet cream butter melted
- ½ teaspoon dried parsley
Instructions
- Preheat the oven to 400°F. Lightly spray a 11x7 baking dish with nonstick cooking spray. Set it aside.
- Unroll the crescent roll sheet out. Cut the sheet of dough into 4 equal pieces.
- Slice the cheese in half lengthwise.
- Place the hot dog a ½ inch from the top of a piece of crescent dough.
- Place a halved piece of cheese at the top and bottom of the hot dog.
- Roll the hot dog and cheese up in the dough. Once rolled, pinch the ends of the dough over the hot dog. Place in the prepared baking dish.
- Once all the hot dogs and cheese are rolled, bake for 25 minutes, or until the top and bottoms are golden.
- Remove the baking dish from the oven, and spoon the canned chili around the edges of the baking dish. Bake for an additional 5 minutes. Serve while hot.
- Brush the tops of the baked hot dogs with melted butter and sprinkle with the chopped parsley.
Notes
PRO TIP: If you are feeding a crowd, this recipe can easily be doubled or tripled.
PRO TIP: A pizza cutter is a great tool to cut this crescent roll dough rather than a knife. Give it a quick spray with nonstick spray so that none of the sticky dough gets stuck.
PRO TIP: A dollop of sour cream and a scoop of extra chili on top would finish this delicious chili cheese crescent dog bake nicely.
Nutrition
Calories: 406kcal | Carbohydrates: 40g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 819mg | Potassium: 411mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1197IU | Vitamin C: 153mg | Calcium: 34mg | Iron: 3mg