Fully Loaded Classic Chili Cheese Dog Casserole Bake (Print version)
Hearty chili cheese dog casserole with sliced hot dogs, thick chili and melted cheddar on a crescent roll crust. Ready in about 40 minutes.
# Ingredients:
Casserole
01 -
1 can (8 oz) refrigerated crescent roll dough
02 -
8 all-beef hot dogs, sliced into 1/2-inch thick coins
03 -
1 can (15 oz) chili with beans
04 -
1 1/2 cups shredded sharp cheddar cheese, divided
05 -
1/2 cup diced yellow onion
06 -
2 tablespoons yellow mustard
07 -
1/2 teaspoon chili powder
08 -
1/4 teaspoon garlic powder
09 -
Salt and black pepper to taste
Toppings
10 -
1/4 cup sliced pickled jalapeños
11 -
2 tablespoons diced dill pickles
12 -
2 tablespoons crispy fried onions
# Instructions:
01 -
Unroll crescent dough into a greased 9-by-13-inch baking dish and pinch the seams shut to form a solid base.
02 -
Arrange the sliced hot dog coins and diced onion in an even layer across the dough.
03 -
Ladle the chili evenly over the hot dogs. Drizzle with mustard and sprinkle with chili powder, garlic powder, salt and black pepper.
04 -
Top with 1 cup of shredded cheddar. Bake uncovered at 375°F for 25 to 30 minutes until the edges are golden and the chili bubbles at the sides.
05 -
Scatter the remaining cheddar, jalapeños, pickles and crispy fried onions over the top. Bake 5 more minutes until the cheese melts. Let rest 10 minutes before slicing.
# Good to know:
01 -
Let the casserole rest before slicing so the layers hold together.
02 -
Use a thick chili to prevent a soggy bottom crust.