Description

This Chili Cheese Dog Casserole is a hearty and flavorful family-friendly dish that combines seasoned ground beef, savory chili, sliced hot dogs, and a blend of melted cheddar and mozzarella cheeses baked atop a flaky crescent roll crust. Perfect for game days, casual dinners, or gatherings, it’s easy to prepare and packed with comforting flavors. Garnished with fresh green onions and optionally served with sour cream and jalapeños, this casserole delivers the classic taste of chili cheese dogs in a convenient bake.

Ingredients

Scale

Meat and Sauce 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 and Dough

1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 package (8 oz) refrigerated crescent roll dough

Garnish and Optional

1/4 cup sliced green onions (for garnish)
Optional: sour cream and jalapeños for serving

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Instructions

Preparing the Meat Mixture: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula, about 5 to 7 minutes. Drain any excess fat. Add the chili, tomato sauce, garlic powder, onion powder, chili powder, salt, and black pepper. Stir well to combine and allow the mixture to simmer for 5 minutes, stirring occasionally to blend flavors.
Preparing the Hot Dogs: Slice the hot dogs into bite-sized 1-inch pieces. Add these sliced hot dogs to the meat mixture in the skillet and cook together for an additional 3 to 4 minutes, allowing the flavors to meld and the hot dogs to warm through.
Assembling the Casserole: Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with cooking spray. Unroll the crescent roll dough and press it evenly into the bottom of the baking dish, making sure to press seams together to form a solid base. Spread the prepared meat and hot dog mixture evenly over the dough layer. Sprinkle shredded cheddar and mozzarella cheese uniformly over the top.
Baking the Casserole: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the crescent roll dough is golden brown and the cheese has melted and is bubbly. If the cheese begins to brown too much, tent the casserole loosely with aluminum foil to prevent burning. Once baked, remove from the oven and let cool for 5 to 10 minutes before serving.
Serving the Casserole: Cut the casserole into squares to serve. Garnish with sliced green onions. Optionally, add sour cream and jalapeños on the side for extra flavor and heat, catering to your preference.

Notes

This casserole is versatile; feel free to add your favorite vegetables like diced bell peppers or onions to the meat mixture for extra nutrition and flavor.
Leftovers can be stored in an airtight container in the refrigerator and eaten within 3 days for best quality.
To save prep time, use pre-seasoned chili or chili with beans according to your preference.
For a less spicy version, omit the chili powder or adjust it to taste.
You can prepare the meat mixture a day ahead and refrigerate it to save time on the day of baking.