Baked Chili Cheese Dogs

 

This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family.  Tis the season for comfort food!  Comfort food needn't be complicated or take hours to cook.

This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal! 

 

I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form. 

When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!

 

My  mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night.  Seriously! 

Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.

 

She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.

She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well.  Perfection served with one of those grilled weiners.

 

And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.

 

Mom always cooked two for each of us.  We didn't have anything else, except maybe a bowl of ice cream for dessert.  That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.

 

I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also! 

I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . .  I like all beef, even in my trash food.

 

You will need some more trash food for these.  They are a real convenience meal, using store cupboard ingredients.  Hot dogs. Refrigerated Pizza Dough.  String cheese.  Canned chili con carne.

Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.

 

 

You unroll the pizza dough and cut it into four equal sized rectangles.  You will need to cut the string cheese in half also.  Right down the middle lengthwise.

A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it.  You then roll the dough up to cover both the weiner and the cheese completely.

 

The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.

Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better!  Just use that. There is no need to heat it up.

 

Just dump it into the dish and lay the dough wrapped dogs on top, seam size down.  I like to melt some butter and  mix it with some dried parsley flakes, and onion and garlic powders.   This gets brushed on top of the rolls.

That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted,  and the chili is bubbling away.

 

Can you say "Oh baby!"  These are A M A Z I N G L Y tasty!  You get the heartyness and spice of that chili . . . and then those wrapped dogs.

Meaty, cheesy, buttery, yummy.  They go so very well with that chili.  It is a marriage truly made in heaven.  Truly.

 You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.

These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!

Baked Chili Cheese Dogs

Yield: 4

Author: Marie Rayner

prep time: 10 Mincook time: 25 Mintotal time: 35 Min

This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!

Ingredients

• 4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
• 5  pieces of string cheese (cheddar)
• 1 can of refrigerated pizza dough
• 2 14-oz  (400g tins) of chili con carne
• 2 TBS butter, melted
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp parsley flakes

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5.
2. Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray.  Spread the chilli out into the dish evenly.
3. Unroll the pizza dough and cut into 4 equal sized rectangles.
4. Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
5. Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
6. Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
7. Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
8. Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!

notes:

The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.

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