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Mini Chili Cheese Dogs

Featured in the Honolulu Star-Advertiser on June 3, 2015.

mini chili cheese dogs

Ingredients:

Mini Chili Cheese Dogs

  • 2 cups homemade chili, heated
  • 1 can crescent roll dough
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup chopped Maui onion (optional)
  • 4 all-beef hot dogs, cut in half to make 8 mini hot dogs
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon parsley flakes

Directions:

  1. Preheat oven to 375°F.
  2. Spray 9-inch square casserole dish with cooking spray.
  3. Pour preheated chili into dish; spread evenly; set aside.
  4. Unroll dough and separate into precut crescent roll portions.
  5. Top each piece of dough with both cheeses and onion.
  6. Place mini hot dogs on wide ends of the crescent rolls.
  7. Carefully roll dough over hot dog, cheese and onion; repeat with remaining rolls.
  8. Place wrapped hot dogs on top of heated chili.
  9. Bake 15 to 20 minutes or until dough is golden brown.
  10. In a small bowl, combine butter, Parmesan, garlic powder and parsley.
  11. Brush each wrapped dog with butter mixture.
  12. Serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per serving (based on 8 servings and 8 dogs/pound):
340 calories, 25 g fat, 9 g saturated fat, 35 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g sugar, 16 g protein

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