While this recipe is basic, you can liven it up a bit if you want with green onions, or tomatoes. In our house, however, my kids and husband gobble it down as is! There will be no leftovers when you make this meal, I guarantee you! Which actually works out well, because this dish doesn’t reheat super well, since the bread can get a bit soggy it you leave it in the fridge overnight.
Ingredients
1 package of Pillsbury crescent rolls
8 Ballpark hot dogs
8 slices of Kraft cheddar or American cheese
a can of Wolf no-beans chili
1 cup Kraft shredded cheddar
Optional: onions for topping
Instructions:
Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
Unroll your crescent rolls and break apart so you have 8 triangles. Add some cheese on each triangle, and then a hot dog.
Roll them up, and put them in the baking dish.
Bake in the oven for about 10-12 minutes, until they barely start to turn golden.
Remove from the oven and pour the chili over your rolls. Top with the shredded cheddar and onions. Bake again for another 10-15 minutes, until the rolls are cooked through.
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Quick Tip – Add a little ranch after baking for a bit of zip!
Thank you The Gracious Wife for this recipe!
there are no directions for the potato broccoli casserole.
You mentioned chili staining? After using whatever dish do NOT rinse it or go to wash it right away…….pour a little dawn dish soap in it and using fingers completely spread dish liquid all the way around inside of container. Works for any tomato based food like spaghetti sauce or chili. Works very well on plastic/ rubbermade containers