The Story Behind My Chili Cheese Dog Bake (Yes, It’s a Real Dinner!)
Okay, confession time: I make this Chili Cheese Dog Bake whenever I need a dinner that feels like a hug from a favorite old sweatshirt. It’s the kind of meal my kids request when it’s been one of those days, and honestly, even my husband—who claims to be fancy—lights up like a Christmas tree when he smells it. I first cobbled this together after a night out at a baseball game (you know those glorious stadium chili dogs?). I woke up craving a less-messy, more shareable version, and well, here we are. If you’ve ever burned your mouth on molten cheese and thought, “Wow, worth it,” then this is for you.
Why You'll Love This (Even If You Think You Won't)
I make this when I can’t be bothered to fuss with a million ingredients, or when the fridge is looking suspiciously empty except for some hot dogs and a can of chili. My family goes wild for it because, let’s face it, it’s basically an excuse to eat melted cheese under the guise of dinner. (And yes, it’s a bit messy. That’s half the fun.)
And just between us, there were plenty of times my dough didn’t roll up perfectly, but no one ever complained once it hit the table. Actually, the only real "complaint" I get is that there’s never enough leftovers.
Gather Your Ingredients (Swaps Totally Welcome)
- 1 can (400g-ish) of chili (I use whatever’s on sale—sometimes the spicy stuff, sometimes just plain. My grandma swore by Wolf Brand, but honestly? Store brand's fine)
- 1 tube of refrigerated crescent roll dough (or, in a pinch, pizza dough works; I even tried biscuit dough once, but that got weirdly puffy)
- 6-8 hot dogs (jumbo or regular, or beef, or turkey—use what you’ve got; veggie dogs even work if you’re feeling virtuous)
- 2 cups shredded cheddar cheese (or a mix; I’ve used mozzarella when out of cheddar. Pepper Jack is sneaky good if you’re into a kick)
- 2 tablespoons melted butter (optional, but it makes the tops golden—it’s worth it)
- Optional: diced onions, jalapeños, or a handful of pickled peppers if you want a little zip
How I Actually Make This (And Some Honest Asides)
- Preheat your oven to 375°F (190°C). Or, if you’re like me and forget, just crank it up when you remember—no biggie.
- Spread the chili in the bottom of a medium-ish baking dish (about 9x13 inches, but an old lasagna pan works—I’ve even used a deep pie dish in a pinch).
- Unroll the crescent dough and separate it into triangles. Roll each hot dog up in a triangle starting at the wide end. It's fine if it looks lumpy or you miss a bit—once it bakes, no one notices.
- Lay the wrapped dogs on top of the chili. Squeeze 'em in—mine never line up perfectly. Sometimes I end up with a weird gap, so I just tear a bit of dough and patch it.
- Brush the tops with melted butter. (Or don’t. I forget sometimes, and it's still awesome.)
- Bake for 25 minutes or until the dough is deeply golden and your kitchen smells like heaven. Around 15 minutes in, I usually peek and, if I'm honest, sometimes sneak a bite of crispy dough off the corner. Chef's treat.
- Sprinkle cheese all over the top and keep baking for another 5-7 minutes, just until it looks all melty and irresistible. Don’t worry if some cheese slides into the chili. That’s called flavor.
- Let it cool for 10 minutes before you dig in. (Or don’t wait, but don’t say I didn’t warn you about the cheese napalm.)
Some Notes (Because I've Messed This Up Before)
- If you use homemade chili (which I’ve done exactly twice), make sure it’s not too runny. Otherwise the dough gets soggy and sad.
- I once forgot the butter and honestly, it wasn’t a dealbreaker, just a bit less golden.
- Leftover chili? Spoon it on top when serving. Or eat it with a spoon at midnight—no judgment.
If You Want to Play Around (Tried and...Not Always True)
- Swap the hot dogs for cooked bratwurst. It’s heartier but, warning, they’re thicker so you’ll need more dough.
- Use a cornbread mix instead of crescent dough. This was surprisingly tasty, but the cornbread sometimes gets a bit gluey where it soaks up too much chili. Eh, still edible!
- I once tried adding cream cheese under the hot dogs. It was too rich for me, but a friend loved it.
Tools I Use (And How to Fake It If Needed)
- Baking dish: I usually use a 9x13 but honestly, anything oven-safe and deep enough works. One time I doubled up two smaller dishes—worked fine.
- Pastry brush: For the butter, but if you don’t have one, just drizzle with a spoon. Or skip it!
- A decent knife for slicing & serving (I once used a pizza cutter. Worked a treat, actually.)
Storing Leftovers (If You Have Any...I Rarely Do)
Stick leftovers in an airtight container and refrigerate; they’re good for up to 3 days. Reheat in the oven if you want the dough crisp. But, honestly, in my house it never lasts more than a day. Cold from the fridge has its own charm, though, if you ask me.
How I Like to Serve It (And a Family Quirk)
I usually scoop out big messy portions with a spatula, pile some diced onions or jalapeños on top (if the kids aren’t looking), and serve with sweet pickles on the side. One time we went all out and made curly fries, which was probably overkill but made us feel like kings. If it’s movie night, we eat straight from the pan.
Pro Tips: Learn From My Oops Moments
- Don’t rush the cooling time. I tried to serve straight from the oven once and nearly lost a layer of skin. Patience, grasshopper.
- Don’t skimp on cheese. I did once when I ran out and, well, it just wasn’t the same.
- Check your chili for salt. Some canned brands are super salty. If you’ve got time, taste and maybe add a splash of tomato sauce if it’s too intense.
FAQ: Real Questions I’ve Heard (And Some I Made Up)
- Can I make this ahead of time? Yep—assemble, cover, and refrigerate. Just add a few extra minutes to the bake time if it's cold.
- Could I use vegan cheese and dogs? Sure thing. Actually, I did it once for a friend and it turned out better than I expected. The vegan cheese didn't melt perfectly but no one complained.
- What if my dough won’t stay wrapped? Don’t sweat it. Just tuck it under and hope for the best. Once it bakes, it all comes together.
- Is this freezer-friendly? Probably, but I haven’t tried freezing the whole thing—only leftovers, and they were fine reheated. Let me know if you try it!
- Do I need fancy chili? Nope! But if you're feeling ambitious, check out Simply Recipes' homemade chili—I've used it and it's great. Or just use whatever's cheap.
- Best side dish? I like a simple salad or, if I’m feeling wild, check out these oven fries from Serious Eats. Or just tear up some raw carrots and call it a day.
If you want to geek out more, there's a surprisingly deep dive on the best chili dogs here. Anyway, now I'm craving this again…
Ingredients
- 1 can (15 oz) chili with no beans
- 6 hot dog buns
- 6 beef hot dogs
- 1 cup shredded cheddar cheese
- ¼ cup chopped onions
- 1 tablespoon melted butter
- 1 can (8 oz) refrigerated crescent dough
- ½ teaspoon garlic powder
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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2Spread the chili evenly in the bottom of the prepared baking dish.
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3Place a hot dog inside each bun, sprinkle with chopped onions, and wrap each with a piece of crescent dough. Arrange the wrapped hot dogs on top of the chili.
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4Brush the tops of the dough with melted butter and sprinkle with garlic powder.
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5Bake for 20-25 minutes, or until the dough is golden brown.
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6Remove from oven, sprinkle shredded cheddar cheese over the top, and bake for an additional 3-5 minutes until the cheese is melted. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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