Description
This Chili Cheese Dog Casserole is a hearty, comforting dish combining seasoned ground beef, hot dogs, and chili, all baked under a golden crescent roll crust loaded with melted cheddar and mozzarella cheeses. Perfect for family dinners or game day, this easy-to-make casserole delivers a savory, cheesy meal sure to satisfy both kids and adults alike.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 can (15 oz) chili (with or without beans)
- 1 can (8 oz) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 hot dogs, sliced into 1-inch pieces
Cheese Topping
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Base
- 1 package (8 oz) refrigerated crescent roll dough
Garnish & Serving
- 1/4 cup sliced green onions
- Optional: sour cream and jalapeños for serving
Instructions
- Preparing the Meat Mixture: In a large skillet set over medium heat, add the ground beef and cook until fully browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat to reduce grease. Stir in the chili, tomato sauce, garlic powder, onion powder, chili powder, salt, and black pepper. Mix well and let simmer for 5 minutes, stirring occasionally to blend the flavors.
- Preparing the Hot Dogs: Slice the hot dogs into approximately 1-inch pieces. Add them to the meat mixture in the skillet and cook for an additional 3-4 minutes to warm through and combine flavors.
- Assembling the Casserole: Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray to prevent sticking. Unroll the crescent roll dough and carefully press it out evenly on the bottom of the baking dish, pinching the seams to seal and form a crust. Spread the meat and hot dog mixture evenly over the dough base. Then, sprinkle both the shredded cheddar and mozzarella cheese evenly on top of the meat layer.
- Baking the Casserole: Place the assembled casserole into the preheated oven. Bake for 25 to 30 minutes or until the crescent roll dough is golden brown and the cheese topping is bubbly. If the cheese starts to brown too quickly, loosely cover the dish with aluminum foil to prevent burning. Once done, remove from oven and allow to cool for 5 to 10 minutes before serving to let it set.
- Serving the Casserole: Cut the casserole into 8 equal squares and plate them. Garnish each serving with the sliced green onions for freshness and color. Optionally, serve with sour cream and jalapeños for added creaminess and a spicy kick.
Notes
- This casserole can be customized by adding your favorite vegetables like bell peppers or onions to the meat mixture for extra nutrition and flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days—just reheat before serving.
- To make this dish more kid-friendly, omit the jalapeños or substitute mild salsa.
- Ensure to press crescent roll seams tightly to prevent bubbling or leaking of the filling during baking.
