The whole family will love this perfectly baked chili cheese dog casserole made with canned chili and crescent roll dough.
Ingredients
18 oz. can refrigerated crescent dough
4slicesAmerican cheesecut in half
8hot dogs
1-215 oz. cans chili
2Tablespoonsbuttermelted
1tsp.garlic powder
1tsp.chopped chivesoptional
Instructions
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.
Notes
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.