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Crowd-Pleasing One-Pan Chili Cheese Dog Casserole

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This one-pan chili cheese dog casserole is the ultimate comfort food, featuring a crispy crescent roll crust, juicy hot dogs, rich chili, and gooey melted cheese. It’s quick, easy, and perfect for game days, potlucks, or any night you need a hearty, crowd-pleasing meal.

Ingredients

Scale
  • 2 cans (15 ounces each) refrigerated crescent roll dough (e.g., Pillsbury)
  • 1 package (16 ounces) beef hot dogs (e.g., Hebrew National)
  • 2 cans (15 ounces each) chili with beans (e.g., Wolf Brand or Hormel)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped green onions (optional garnish)
  • 1/4 cup sliced jalapeños (optional garnish)
  • Sour cream for serving (optional)
  • 1/4 cup chopped fresh cilantro (optional garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray an 8×8-inch baking dish generously with non-stick cooking spray.
  2. Open both cans of crescent roll dough. Keep the dough as a single sheet (do not separate triangles). Press the dough into the bottom of the prepared baking dish, pinching the seams together firmly. Bake for 8 minutes, until lightly golden and set.
  3. While the crust bakes, slice the hot dogs into bite-sized rounds, about 1/2-inch thick.
  4. In a large skillet over medium heat, combine both cans of chili with chili powder, garlic powder, onion powder, and black pepper. Stir and warm through for 3-4 minutes.
  5. Once the crust is pre-baked, scatter the sliced hot dogs evenly over the crust.
  6. Pour the warm seasoned chili over the hot dogs, spreading it evenly with a rubber spatula.
  7. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the chili layer.
  8. Bake for 18-22 minutes, until the cheese is melted, bubbly, and starting to turn golden brown at the edges. For a deeper golden top, broil for the last 1-2 minutes, watching closely.
  9. Remove from the oven and let it rest for 5 minutes before slicing.
  10. Garnish with green onions, jalapeños, or cilantro if desired. Serve hot with a dollop of sour cream.

Notes

Pre-baking the crescent roll crust is crucial to prevent sogginess. Shred your own cheese for better melt. If chili is too watery, simmer it for 5 extra minutes to thicken. Let the casserole rest for 5 minutes after baking for clean slices. Can be assembled up to a day ahead and refrigerated; add 10 minutes to bake time if starting cold.

Nutrition

Keywords: chili cheese dog casserole, one-pan casserole, hot dog casserole, game day recipe, comfort food, easy dinner, crowd-pleaser

Find it online: https://willarecipes.com/crowd-pleasing-one-pan-chili-cheese-dog-casserole/