Chili Cheese Dog Bake
Creamy, cheesy, and comfort-food perfect — this Chili Cheese Dog Bake checks all the boxes when dinner needs to be fast, filling, and ridiculously tasty.
Equipment
- Baking Dish
- Mixing Bowl
- Microwave
Ingredients
Hot Dogs
- 6 pieces all-beef hot dogs room temperature if refrigerated
Chili
- 2 cups prepared chili warm (canned or homemade)
Cheese
- 1 cup shredded cheddar cheese packed
- 6 pieces cheddar cheese sticks one per hot dog (or broken to fit)
Dough
- 1 tube crescent dough 8-count, room temperature for easier handling
Seasoning
- 1 tbsp butter melted
- 1/4 tsp parsley flakes dried
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F and grease a medium baking dish with a little butter or nonstick spray so the crescents won’t stick.
- Unroll the crescent dough and separate it into triangles along the perforations. Keep the dough on the counter so it warms slightly and is easy to handle.
- Place one hot dog and one cheddar cheese stick at the wide end of each crescent triangle. If your cheese sticks are long, trim them slightly to fit without overhanging.
- Roll up each hot dog and cheese stick snugly in the dough triangle, starting from the wide end toward the point. Press the seams to seal so cheese won’t leak out during baking.
- In a small bowl, melt the butter in the microwave for about 10 seconds, then stir in the garlic powder and parsley flakes until combined.
- Place the wrapped hot dogs seam-side down in the greased baking dish, spacing them apart so air can circulate and the dough crisps evenly.
- Carefully pour the warm chili into the pan around the wrapped hot dogs, avoiding pouring directly over the dough tops to keep them from getting soggy. The chili should surround but not drown the crescents.
- Brush the tops of the crescent rolls with the seasoned butter mixture, using a pastry brush or the back of a spoon for even coverage. This creates a golden, flavorful crust.
- Sprinkle the shredded cheddar cheese evenly over the top of the crescent rolls and a little onto the chili if you like extra cheesiness.
- Bake for 20–25 minutes, or until the crescent dough is golden brown, puffed, and fully cooked. The internal cheese should be melted and the chili bubbling around the sides.
- Let the casserole rest for 3–5 minutes before serving so the chili settles and the cheese firms slightly. Serve warm and enjoy every cheesy, chili-filled bite!
Notes
Store leftovers in an airtight container or covered with foil in the fridge for up to 3 days. You can freeze the assembled but unbaked dish for up to 1 month.