Fully Loaded Classic Chili Cheese Dog Casserole
A nostalgic and indulgent casserole featuring juicy hot dogs, creamy chili, and bubbling cheese, all enveloped in buttery crescent rolls, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 8 pieces hot dogs, sliced Any type of hot dogs can be used.
- 1 can (15 oz) chili (with or without beans) Choose based on your preference.
- 1 can (8 oz) refrigerated crescent roll dough Can substitute with biscuit or pizza dough.
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup diced onions Can use yellow or white onions.
- 1/4 cup diced green bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup sliced jalapeños (optional) Adjust based on spice preference.
- to taste chopped fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onions and green bell pepper until softened, about 3-4 minutes.
- Add the sliced hot dogs to the skillet and cook for an additional 3-4 minutes until heated through.
- Stir in the chili, garlic powder, black pepper, and paprika, mixing well.
- Remove from heat. On a lightly floured surface, unroll the crescent roll dough, and break it into triangles.
- In a greased 9x13 inch baking dish, layer the crescent roll triangles to cover the bottom.
- Spread the chili and hot dog mixture evenly over the crescent roll layer.
- Sprinkle the shredded cheddar and mozzarella cheeses on top, followed by sliced jalapeños if using.
- Bake in the preheated oven for 25-30 minutes or until the crescent rolls are golden brown and the cheese is bubbly.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Common mistakes include overbaking and uneven distribution of hot dogs. Store leftovers in airtight containers for up to 3-4 days.