When I want a fun, indulgent dinner that brings smiles all around the table, I turn to this Chili Cheese Dog Bake. It’s everything I love about a classic chili dog—juicy hot dogs, melty cheese, and hearty chili—wrapped in soft, golden crescent rolls and baked to bubbly perfection. This dish is ridiculously easy to assemble, kid-approved, and perfect for weeknight comfort food or game-day gatherings.
Why You’ll Love This Recipe
I love this recipe because it combines two comfort food favorites—chili and hot dogs—into a no-fuss, crowd-pleasing casserole. It’s a one-dish wonder with minimal prep and big flavor. The crescent rolls bake up golden and buttery, soaking in just enough chili for that irresistible saucy bottom. It’s also a great way to use up leftover chili or stretch a small amount to feed more people.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hot dogs (beef, turkey, or your favorite variety)
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Crescent roll dough (1–2 cans, depending on size and servings)
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Canned or homemade chili (with or without beans)
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Shredded cheddar cheese
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Butter (for brushing, optional)
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Garlic powder or chopped parsley (optional, for garnish)
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
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I unroll the crescent dough and wrap each triangle around a hot dog, starting at the wider end and rolling to the tip.
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I place each wrapped dog seam-side down in the prepared baking dish.
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I pour the chili around the crescent-wrapped hot dogs, making sure to keep the tops exposed so they bake up golden.
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I sprinkle shredded cheddar cheese generously over the chili and hot dogs.
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I bake for 25–30 minutes, or until the crescent rolls are golden brown and cooked through.
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Optional: I brush the tops with melted butter and a pinch of garlic powder or parsley for an extra touch.
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I let it cool slightly before serving, then dig in with a fork, knife, or just scoop it right onto plates.
Servings and timing
This Chili Cheese Dog Bake serves 6–8 people and takes about 10 minutes of prep time and 25–30 minutes to bake. It’s perfect for busy nights when I need something satisfying and low-effort.
Variations
I’ve tried this with jalapeño cheddar sausages, plant-based hot dogs, and even chicken sausages. For more spice, I add sliced jalapeños or pepper jack cheese. When I want it extra rich, I stir a spoonful of cream cheese or sour cream into the chili before baking. I’ve also layered chopped onions or pickled relish over the top for that classic hot dog vibe.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat individual servings in the microwave, or warm the whole dish in the oven at 325°F until heated through. The crescent rolls stay soft and tasty even the next day.
FAQs
Can I use homemade chili?
Absolutely. I often make this with leftover homemade chili, which makes it even more flavorful. Just be sure it’s not too watery so the bake doesn’t get soggy.
Can I make this ahead of time?
Yes, I assemble it ahead and refrigerate it, then bake it fresh when I’m ready. I just wait to add the cheese until right before baking so it melts evenly.
What type of hot dogs work best?
I usually use all-beef hot dogs, but turkey, chicken, or veggie dogs work just fine. Just make sure they’re fully cooked if your dough bakes quickly.
Can I use biscuit dough instead of crescent rolls?
Yes! Biscuit dough gives a fluffier texture. I cut each biscuit in half and flatten slightly before wrapping around each hot dog.
How do I keep the crescent rolls from getting soggy?
I try to keep the chili around the sides and not directly on top of the rolls. This way they bake up golden while still soaking up some delicious chili flavor from underneath.
Conclusion
This Chili Cheese Dog Bake Dinner is comfort food at its easiest—and most fun. It’s cheesy, hearty, and always a hit with both kids and adults. Whether I’m using up leftovers or feeding a crowd, it’s a guaranteed success. With minimal prep and tons of flavor, this bake is one of those dinners I keep in regular rotation.
Print
Chili Cheese Dog Bake Dinner
- Total Time: 40 minutes
- Yield: 6–8 servings
- Diet: Halal
Description
Chili Cheese Dog Bake Dinner is a fun, cheesy, and hearty twist on classic chili dogs. Hot dogs are wrapped in crescent rolls, baked with chili, and topped with melted cheddar for an easy, family-friendly meal.
Ingredients
6–8 hot dogs (beef, turkey, chicken, or plant-based)
1–2 cans crescent roll dough
3 cups canned or homemade chili (with or without beans)
2 cups shredded cheddar cheese
2 tablespoons butter, melted (optional, for brushing)
1/2 teaspoon garlic powder or 1 tablespoon chopped parsley (optional garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- Unroll crescent dough and wrap each triangle around a hot dog. Place seam-side down in the dish.
- Pour chili around the crescent-wrapped hot dogs, keeping the tops exposed.
- Sprinkle cheddar cheese evenly over chili and hot dogs.
- Bake 25–30 minutes, until crescent rolls are golden brown and cooked through.
- Optional: Brush tops with melted butter and sprinkle with garlic powder or parsley.
- Cool slightly before serving. Serve warm straight from the pan.
Notes
Use leftover homemade chili for even more flavor.
For spice, add sliced jalapeños or swap cheddar for pepper jack cheese.
Mix cream cheese or sour cream into chili for a richer texture.
Biscuit dough can be substituted for crescent rolls for a fluffier bake.
Assemble ahead and refrigerate, then bake fresh before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1 hot dog with chili)
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
