Cheesy, beefy, baked perfection. The ULTIMATE comfort food for hot dog lovers!
Think of it as a mash-up between your favorite chili dog and a warm, gooey casserole. This dish is bold, fun, and 100% family-approved. It’s giving “clean plate club” energy — and the best part? It’s SO easy to make.
Ingredients:
• 4 hot dogs
• 4 sticks of string cheese (cheddar or mozzarella)
• 1 can refrigerated crescent roll dough
• 1 can chili (with or without beans – your choice!)
• 1 cup shredded cheddar cheese
• 1 tbsp melted butter
• ½ tsp garlic powder (optional)
• Fresh parsley or green onion, for garnish (optional but adds the vibes)
Instructions:
1. Prep your oven:
Preheat to 375°F (190°C). Lightly grease a baking dish — 9×13 works great.
2. Assemble the chili base:
Pour the chili into the bottom of your baking dish and spread it evenly. This will be the saucy, beefy bed your cheesy hot dogs will bake in. Flavor on flavor!
3. Build your cheese dogs:
Take each hot dog and slice it down the middle, lengthwise — but not all the way through. Stuff one string cheese into each hot dog. Yes, we’re loading the cheese IN the dog!
4. Wrap it up:
Unroll the crescent dough and separate it into triangles. Wrap each cheese-stuffed hot dog with a piece of crescent dough. You can spiral it around or just cover most of the dog — it’ll puff up and brown beautifully.
5. Bake the magic:
Place the wrapped dogs on top of the chili layer. Brush the tops with melted butter (mix with garlic powder for an extra kick). Sprinkle shredded cheddar all over the top — go big or go home!
6. Bake:
Pop it in the oven and bake for 20–25 minutes, or until the dough is golden brown and cooked through. The cheese will be bubbly, and the chili will be hot and cozy underneath.
7. Garnish & serve:
Top with chopped parsley or green onions for a pop of freshness. Serve hot — and don’t forget a spoon to scoop up that chili underneath!
Optional Add-ons:
• Add jalapeños for some heat
• Use spicy cheese for a twist
• Top with sour cream or drizzle of ranch after baking
