Description
This Chili Cheese Dog Casserole is a fun and cheesy twist on a classic comfort food! Beef hot dogs are wrapped in crescent roll dough, nestled in a bed of chili, and baked to golden perfection. It’s a simple and satisfying dish that’s perfect for a casual weeknight dinner or a game day gathering.
Ingredients
Units
Scale
- 2 (15-ounce) cans chili with beans
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (8-ounce) can refrigerated crescent roll dough
- 1 1/2 cups shredded cheddar cheese, divided
- 6 beef smoked sausages (or your favorite type of hot dog)
- Minced fresh parsley, for garnish (optional)
Instructions
- Preheat and Combine: Preheat oven to 375ยฐF (190ยฐC). In a 9×13 inch baking dish, combine chili and Rotel. Stir well. Sprinkle ยพ cup of cheese over the chili mixture.
- Wrap Hot Dogs: Separate crescent roll dough into 6 triangles. Sprinkle each triangle with remaining cheese and wrap around a hot dog, leaving the ends exposed.
- Bake: Arrange wrapped hot dogs on top of the chili mixture in the baking dish. Bake for 40-45 minutes, or until crescent rolls are golden brown and cooked through.
- Serve: Garnish with minced parsley, if desired, and serve warm.
Notes
- You can use any type of chili you like, but chili with beans is recommended for this recipe.
- If you don’t have shredded cheddar cheese, you can use another type of cheese, such as Monterey Jack or a Mexican blend.
- For a spicier casserole, use a hot variety of Rotel or add a pinch of cayenne pepper to the chili mixture.
- Serve with your favorite sides, such as a green salad or potato chips.
Nutrition
- Serving Size: 1 hot dog with chili and cheese
- Calories: 550
- Sugar: 10g
- Sodium: 1500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
