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Nothing warms everyone up faster than gooey chili, melty cheese, and hot dogs wrapped in buttery dough all baked together. This is the kind of meal that disappears at the table. It’s quick comfort food for when you just want something cozy with no fuss—especially perfect if you like chili cheese dogs but hate the mess.
I threw this together for a spur of the moment birthday. Every single piece got snatched up and people kept asking how I made it. Now we make it all the time.
Tasty Ingredients
- Minced parsley: adds a bit of brightness and color—fresh parsley is best if you have it
- Melted butter: brushed over the top for a golden, shiny finish
- Canned chili: use beef or turkey, something with plenty of chunky bits and not much liquid
- Shredded cheddar cheese: go for sharp or extra sharp, and shred your own for better melt
- Crescent roll dough: the secret to that soft, flaky, buttery crust
- Hot dogs: any kind you like, but all-beef gives the classic flavor and snap
- Garlic salt: gives a salty-savory punch, especially if it also has dried parsley
Easy Step-by-Step
- Serve It Up
- Scoop out a cheesy dog with plenty of warm chili and some crispy crust. Eat while it's piping hot and extra stretchy.
- Finish With Butter
- Once baked, mix melted butter, garlic salt, and parsley, and brush it over the rolls. The buttery hit makes every bite special.
- Slide Rolls Into Chili
- Nestle baked crescent dogs into your chili bed so some of each still peeks through. Pop it back in the oven for about ten minutes to get bubbly.
- Get Chili Ready
- Spread both cans of chili in a large baking dish so there’s a nice saucy layer across the bottom.
- Bake Dogs Wrapped in Dough
- Put your rolled-up dogs seam side down on the sheet and bake for about fifteen minutes until they puff up and look golden.
- Wrap the Hot Dogs
- Set out the crescent triangles. Sprinkle on cheddar and lay a hot dog at the base of each triangle. Roll 'em up from the wide end so the cheese stays inside.
- Preheat and Prep
- Start by cranking the oven to three seventy five and lining your sheet pan with parchment for a fast clean up.
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I can’t believe how much extra flavor parsley gives at the end—don’t skip that buttery, herby finish on top. My little ones like dipping bites into extra chili or a big spoonful of sour cream for fun.
Smart Storage
Pop leftovers in the fridge covered for up to three days. Warm them again in the oven with some foil on top to keep the crust from getting too brown. If you’re short on time, microwave works too—just know the crust will be softer.
Swap Your Ingredients
Switch up the hot dogs—turkey, chicken, or your favorite vegetarian version all work. For more spice, use pepper jack instead of cheddar. Beans in your chili? Totally fine, just pick whatever kind you like best.
Serving Ideas
This is a super filling dish, so keep sides easy. Crisp salad or crunchy coleslaw are perfect to cut the richness. Sprinkle green onion or a scoop of sour cream on top for a fresh boost.
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Backstory and Traditions
Chili cheese dogs have been a legendary snack at ballgames and family parties across America. Turning them into a bake brings all that nostalgia to your kitchen with less mess and more sharing. Baking everything together makes the flavors mix in the best way—you’ll want seconds.
Frequently Asked Questions
- → Can I use different cheeses instead of cheddar?
Sure thing. Try pepper jack, mozzarella, or Monterey Jack for new twists on flavor and meltiness.
- → How can I make this meal spicier?
Toss in jalapeño slices with the cheese, or pick a spicier chili to crank up the heat.
- → Is it possible to prepare this in advance?
Yep, you can roll up the hot dogs and chill them in the fridge. Pop them in the oven when you’re ready, so they stay flaky.
- → Which type of hot dog works best?
All-beef dogs are super tasty, but turkey or veggie hot dogs totally work if you like them better.
- → Can I freeze leftovers?
Definitely. Let it cool off, wrap tight, then reheat in the oven so every piece stays flaky and delicious.