Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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8 oz Velveeta cheese product, cut into 1/2-inch cubes
2 cans (15 oz each) chili (with or without beans)
1 package (16 oz) hot dogs, sliced
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
3/4 cup shredded Cheddar cheese
(see my tips below)
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DIRECTIONS:
1: Heat oven to 375°F. Scatter cheese cubes in even layer in ungreased 13×9-inch pan.
2: In 2-quart saucepan, mix chili and sliced hot dogs. Heat over medium-high heat 4 to 6 minutes, stirring frequently, until hot. Spoon evenly over cheese in baking dish.
3: Press perforations to seal the crescent rolls. Carefully place over chili mixture.
4: Bake 20 to 25 minutes or until golden brown. Sprinkle Cheddar cheese over top and bake 5 to 7 minutes more or until cheese is melted.
Darlene’s Tips: You can add up to 1/2 cup of chopped onions and/or peppers to this casserole. Just add on top of the chili and hot dogs then add the cheese. You can serve this inside sub roll for a chili cheese dog sandwich. You can also fill taco shells or roll in flour tortillas for chili cheese burritos.
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