Chili Cheese Crescent Bake (Print Version)
# Ingredients:
01 -
1 (8 oz) can refrigerated crescent roll dough
02 -
6 hot dogs
03 -
1 (15 oz) can chili (with or without beans)
04 -
1 cup shredded cheddar cheese
05 -
1/2 tsp garlic powder
06 -
1/2 tsp onion powder
07 -
1/2 tsp chili powder (optional)
08 -
1 tbsp butter, melted
09 -
1 tbsp chopped fresh parsley (optional, for garnish)
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
02 -
Spread the canned chili evenly across the bottom of the baking dish. Sprinkle with garlic powder, onion powder, and chili powder (if using) for extra flavor.
03 -
Open the crescent roll dough and separate it into triangles. Wrap each hot dog with one triangle of dough, starting at one end and rolling to the other.
04 -
Place the wrapped hot dogs on top of the chili in the baking dish. Brush the tops with melted butter for a golden finish.
05 -
Bake for 20-25 minutes, or until the crescent rolls are golden brown.
06 -
Remove from the oven and sprinkle shredded cheddar cheese over the top. Bake for another 3-5 minutes, or until the cheese is melted and bubbly.
07 -
Let cool for a few minutes before serving. Sprinkle with chopped parsley for a fresh touch.
# Notes:
01 -
To make it spicy, add diced jalapeños or use spicy chili.
02 -
For extra cheesiness, mix some cheese into the chili before baking.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.