Ingredients with Measurements:
- 1 pound hot dogs, sliced
- 1 can (15 oz) chili with beans
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent rolls
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the sliced hot dogs over medium heat until lightly browned. Remove from skillet and set aside.
3. In the same skillet, sauté the chopped onion and green bell pepper until tender.
4. Add the can of chili with beans, diced tomatoes, tomato sauce, garlic powder, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
5. Add the cooked hot dogs to the skillet and stir to coat with the chili mixture.
6. Pour the chili dog mixture into a 9x13 inch baking dish.
7. Sprinkle shredded cheddar cheese over the top of the chili dog mixture.
8. Unroll the refrigerated crescent rolls and place them on top of the cheese, covering the entire casserole.
9. Bake for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
10. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 24g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 1200mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Mild or turkey hot dogs can be used instead of regular hot dogs.
- Ground beef or turkey can be used instead of hot dogs.
- Shredded mozzarella or pepper jack cheese can be used instead of cheddar cheese.
- Canned corn or black beans can be added to the chili dog mixture for extra flavor and nutrition.
Variations:
- Add a layer of cooked macaroni or spaghetti between the chili dog mixture and the cheese for a chili mac and cheese casserole.
- Use cornbread mix instead of crescent rolls for a cornbread-topped chili dog casserole.
- Top the casserole with sliced jalapeños or hot sauce for extra heat.
Tips and tricks:
- To make this recipe ahead of time, prepare the chili dog mixture and refrigerate until ready to bake. Add the cheese and crescent rolls just before baking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the chili dog casserole in individual bowls or on plates, garnished with chopped green onions or fresh cilantro.
Garnishes:
Chopped green onions, fresh cilantro, sliced jalapeños, hot sauce
Pairings:
Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
Green salad, roasted broccoli, roasted sweet potatoes
Troubleshooting advice:
- If the crescent rolls are browning too quickly, cover the casserole with foil and continue baking until heated through.
- If the chili dog mixture is too thick, add a little water or chicken broth to thin it out.
Food safety advice:
- Make sure the hot dogs are cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator or freezer promptly.
Food history:
The origins of chili dogs are unclear, but they are believed to have originated in the United States in the early 1900s. The combination of a hot dog and chili became popular at sporting events and fairs, and eventually evolved into the chili dog casserole.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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