Hot Dog Hot Dog…

Summer is slowly or rapidly (depending on the day) coming to an END. This means meals at a somewhat normal time again, back to normal work hours, back to school and week night meals that hit the spot without taking up too much time! Insert BELCREST CHILI CHEESE DOGS***

Belcrest Chili Cheese Dogs

Ingredients:

Belcrest Farms All Beef Hot Dogs

Crescent Roll Dough

Canned Bean Chili

Shredded Cheddar

Chopped White Onion

Yellow Mustard (Optional for dipping)

Prep:

Preheat oven to 350. Open crescent roll dough (holding your breath, squinting, while waiting for the pop!). On a clean, dry surface, prep your dough. ** Do not separate the triangles ** Carefully section out 4 rectangles of dough (typically each tube should contain about that). Each section will have 2 triangles with a scored line. Simply press the line with your fingers to fuse them together. This will prevent the chili from spilling out. 1 roll of dough will typically make 4 Chili dogs. More dogs? You’ll need more dough.

Layer:

After all your dough is prepped, it’s time to layer your ingredients. Add a spoonful of chili and smooth it out evenly on top of each dough section. Stay away from edges to avoid overflow. Next, sprinkle a thin layer of cheese, and top with chopped onions (optional of course). 

Time to roll! 

But before you do, place the hot dog at the bottom and carefully roll the dough upward, until your dogs are completely wrapped. Careful to not wrap them too tight, or they will overflow and the dough won’t be able to puff up.

Bake:

Place each dog on a non-greased baking sheet, about 2-3 inches apart. Bake until crescents look fluffy and deep golden brown, to ensure they’re cooked inside as well. 

Serve:

Carefully remove them from the oven, and let them rest for 1-2 minutes. Serve whole or slice them up for bite size portions. Dip in yellow mustard or just plain-jane. Either way, they’re delicious! Enjoy!

Cheers Y’all!