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dimanche 24 avril 2022

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CHILI CHEESE DOG CASSEROLE


 This 5 ingredient Chili Cheese Dog Casserole is an easy, cheesy, meaty masterpiece that goes from oven to table in 40 minutes. Canned chili and crescent dough make this recipe a simple, hearty one-dish dinner–it’s a delicious casserole with all the classic comfort food flavors!

I love creating new and exciting recipe twists on the traditional all-American favorites and this Chili Cheese Dog Casserole is just that.

I love a substantial meal that can be made in one casserole dish and then baked in the oven, especially when cooking for a crowd. That’s why this recipe is a perfectly satisfying supper of cheesy chili dog yumminess, baked with a golden flaky crust that puffs upright in the pan.

This may be a cheater version of the conventional chili dog, but when the hot dogs are wrapped in dough and then baked on a bed of cheesy chili, no one will ever conclude it came from a can! While it is still loaded with all of your favorite chili dog flavors and can be served as your usual game day party fare, this is simply the best bite of comfort food, in casserole form.

INGREDIENTS

  • 30 ounce (2 cans) chili with beans
  • 10 ounce can Rotel
  • 8 ounce can original crescent dough
  •  cups cheddar cheese shredded and divided in half
  • 6 beef smoked sausage
  • Minced parsley optional garnish

INSTRUCTIONS

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a 9×13 inch pan, combine the canned chili and Rotel and stir until well mixed.
  • Sprinkle half of the cheese (¾ cup) onto the center of the pan. Set aside for now.
  • Lay out the crescent dough on the counter. Tear the croissants into 6 individual triangles.
  • Sprinkle each crescent dough triangle with the last half of the cheese (¾ cup) and wrap around the hot dog, making sure to leave the hot dog ends exposed.
  • Place each wrapped hot dog on top of the chili mixture in the baking dish. Try to make sure they are evenly spaced.
  • Bake in the oven for 40-45 minutes or until the crescent rolls turn golden brown on top and are cooked through. I like to separate the rolls from each other to check for doneness.
  • Garnish with minced parsley, optional and serve warm.

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