The whole family will love this perfectly baked chili cheese dog casserole made with canned chili and crescent roll dough.
This hot dog bake is one of my family’s favorite comfort food casseroles. The combination of chili cheese hot dogs and golden brown, flakey crescent rolls is just incredible!
It makes a kid-friendly dinner for busy weeknights or a tasty addition to your barbeque or game day spread.
The secret to the best chili cheese dog casserole
If you have tried a chili cheese hot dog bake with crescent rolls before you may have had trouble with the bottom of the crescents remaining doughy after baking. Yuck!
To avoid the doughy bottoms I bake the crescent dogs on their own for a bit, then add the chili and return to the oven to continue baking.
I have found that the crescent dough bakes perfectly this way, so it is well worth the small amount of added effort.
You will need…
- Refrigerated crescent dough: grab the regular crescent dough for this recipe rather than the dough sheets
- American cheese: 4 slices, so each hot dog gets half a slice
- Hot dogs: we like Ball Park all-beef hot dogs but you can use your favorite brand
- Chili: You can use between 1 and 2 cans, depending on how much you like. Or substitute with around 3 cups of homemade chili
- Butter, garlic powder, and optional chives: for smearing on the tops of the crescents before baking
Step 1: Preheat oven to 375° F. Lightly coat the bottom of a 9 x 13 casserole dish with non-stick cooking spray.
Step 2: Roll out crescent dough and separate it into triangles. Place half a slice of cheese on each then roll around hot dogs and place in casserole dish.
Step 3: In a small bowl, stir to combine melted butter, garlic powder, and (optional) chives. Brush over hot dogs.
Step 4: Cover with aluminum foil and bake for 25 minutes.
Step 5: Remove from oven, uncover, and spoon chili around the hot dogs.
Step 6: Return to oven and bake, uncovered, until the tops of crescents are golden brown (about 15 minutes).
Refrigerator: Cover casserole tightly with plastic wrap or transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Freezer: Casserole can be frozen in a freezer-safe casserole dish for up to 3 months. To freeze, allow casserole to cool to room temperature, then wrap tightly with plastic wrap, followed by a layer of aluminum foil. Thaw in the refrigerator overnight before reheating in the oven.
More easy dinner bakes
- Chicken and dumpling casserole
- Easy cheesy taco pasta bake
- Chicken and rice casserole
- Cheesy Sloppy Joe Casserole
- 1 (8 oz.) can refrigerated crescent dough
- 4 slices American cheese, cut in half
- 8 hot dogs
- 1-2 (15 oz.) cans chili
- 2 Tbsp. butter, melted
- 1 tsp. garlic powder
- 1 tsp. chopped chives (optional)
- Preheat oven to 375° F. Lightly coat the bottom of a 9 x 13 casserole dish with non-stick cooking spray.
- Roll out crescent dough and separate into triangles. Place half a slice of cheese on each triangle then roll around hot dogs. Place hot dogs in casserole dish.
- In a small bowl, stir to combine melted butter, garlic powder, and (optional) chives. Brush over hot dogs.
- Cover with aluminum foil and bake for 25 minutes.
- Remove from oven, uncover, and spoon chili around the hot dogs.
- Return to oven and bake, uncovered, for about 15 minutes, or until tops of crescents are golden brown.
Store covered tightly in the refrigerator for up to 3 days.
This casserole can also be frozen for up to 3 months. To freeze, allow casserole to cool to room temperature, then wrap tightly with plastic wrap followed by a layer of aluminum foil. Thaw in the refrigerator overnight before reheating in the oven.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
This recipe was shared on The Weekend Potluck.