These chili dogs with crescent rolls are a fun, handheld twist on the classic American hot dog, wrapped in buttery, flaky crescent dough and baked until golden. The combination of juicy hot dogs, hearty beef chili, and melted cheddar cheese, all encased in a soft, tender crust, makes for a satisfying meal or game-day snack. This recipe is a crowd-pleaser that comes together quickly with simple ingredients, offering a delicious alternative to traditional chili dogs.
Ingredients
- 1 can (8 oz / 226 g) refrigerated crescent roll dough (8 triangles)
- 8 hot dogs (about 1 lb / 450 g total)
- 1 can (15 oz / 425 g) chili with beans (or without beans, your choice)
- 1 cup (115 g) shredded cheddar cheese
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (15 ml) yellow mustard (optional, for serving)
- 1 tablespoon (15 ml) ketchup (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
- Place a hot dog on the wide end of each triangle. Spoon about 2 tablespoons of chili over each hot dog, then sprinkle with about 1 tablespoon of shredded cheese.
- Roll the dough around the hot dog, starting from the wide end and rolling toward the point. Tuck the point under the roll to seal it. Place each wrapped hot dog on the prepared baking sheet, seam-side down, leaving a couple of inches between them.
- Brush the tops of the dough with the beaten egg wash. This will give them a nice golden shine.
- Bake for 15-20 minutes, or until the dough is puffed and deep golden brown. The internal temperature of the hot dog should reach 165°F (74°C) as a safe minimum, though hot dogs are pre-cooked, this ensures everything is heated through.
- Let cool for 2-3 minutes before serving. Serve warm with mustard and ketchup for dipping, if desired.
Tips
- Seal the dough well: Make sure the point of the crescent triangle is tucked securely underneath the roll. If the dough isn’t sealed, the chili and cheese can leak out during baking.
- Use a thick chili: A thicker chili (like a canned chili with beans) works best. If your chili is very watery, simmer it in a saucepan for a few minutes to thicken it before using, to prevent sogginess.
- Don’t overfill: It’s tempting to add extra chili and cheese, but too much filling will make the rolls difficult to seal and they may burst open. Stick to about 2 tablespoons of chili per roll.
- Substitutions: You can use turkey or chicken hot dogs, or even vegetarian hot dogs. For a spicier kick, use pepper jack cheese or add a few dashes of hot sauce to the chili.
Serving Suggestions
Serve these chili dogs as a main course with a side of coleslaw, potato salad, or baked beans. They also make great party appetizers or game-day snacks—just cut them into bite-sized pieces before serving. For a complete meal, pair them with a simple green salad or some roasted vegetables.
Variations
- Cheese-Stuffed: Insert a strip of cheddar cheese inside the hot dog before wrapping for an extra cheesy center.
- Bacon-Wrapped: Wrap a slice of bacon around each hot dog before placing it in the crescent dough. Bake as directed, but you may need to add a few minutes to ensure the bacon is crispy.
- Spicy Chili Dogs: Use chili with jalapeños or add a dash of cayenne pepper to the chili. Top with sliced pickled jalapeños before baking.
- Mini Chili Dogs: Cut the hot dogs and crescent triangles into smaller pieces to make bite-sized appetizers. Adjust baking time to about 10-12 minutes.
Storage and Reheating
Store any leftover chili dogs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave them for 30-60 seconds, but the dough will be softer and less crispy. For best results, avoid freezing, as the texture of the dough may become soggy after thawing.
Frequently Asked Questions
Can I use homemade chili instead of canned?
Absolutely. Use about 2 cups of your favorite homemade chili. Just make sure it’s thick and not too soupy, and let it cool slightly before spooning it onto the dough to avoid melting the dough prematurely.
Can I prepare these ahead of time?
Yes, you can assemble the chili dogs, cover them, and refrigerate for up to 24 hours before baking. When ready to bake, you may need to add a few extra minutes to the baking time since they’ll be starting from cold.
Why did my crescent rolls come out doughy in the center?
This can happen if the rolls are overfilled or if the dough isn’t fully baked. Make sure the oven is fully preheated and the rolls are baked until they are deep golden brown. Also, avoid using too much chili, as excess moisture can prevent the dough from cooking through.
Can I use crescent roll sheets instead of triangles?
Yes, you can use a sheet of crescent dough. Cut it into 8 rectangles and wrap each hot dog, pinching the seams to seal. The baking time will be similar.
What’s the best way to reheat them so they stay crispy?
An air fryer works great! Reheat at 350°F (175°C) for 3-5 minutes, or until crispy and hot. Alternatively, use a toaster oven or regular oven as described above.
Are these gluten-free?
Regular crescent rolls contain gluten. To make them gluten-free, you can use a gluten-free crescent dough (if available) or substitute with a gluten-free pizza dough, rolling it into triangles.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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