Ingredients
Equipment
Method
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
- Spread the prepared chili evenly across the bottom of the baking dish.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the chili, reserving the remaining cup for the final topping.
- Open the refrigerated crescent roll dough and separate it into eight triangles along the perforations.
- Place one hot dog near the wide end of each crescent dough triangle. Roll the dough around each hot dog, leaving the ends slightly exposed.
- Arrange the eight crescent-wrapped hot dogs over the chili and cheese in the prepared baking dish, leaving a little space between them.
- Brush the crescent dough with melted butter. Sprinkle garlic powder and smoked paprika evenly over the tops.
- Bake in the preheated oven for 20-25 minutes, until the crescent dough is golden brown and fully cooked.
- Sprinkle the remaining 1 cup of shredded cheddar cheese around and over the wrapped hot dogs. Return the baking dish to the oven for approximately 5 minutes, until the cheese melts.
- Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with optional finely diced yellow onion and sliced green onions. Serve warm.
Nutrition
Notes
Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes. Servings: 8. Oven temperature: 375°F. Use a 9-by-13-inch baking dish. Choose thick chili to prevent soggy dough. Bake until the crescent pastry is fully cooked and golden brown. Let the casserole rest for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat to an internal temperature of 165°F. Nutrition values are estimates and vary by hot dog, chili, crescent dough, and cheese brands.