Chili Dog Bake

I saw a recipe on Pillsbury’s website that sounded like the perfect way to use up the pizza dough I had in the refrigerator. Luckily, I also had hot dogs, cheese, and chili. I heated the chili before placing the wrapped hot dogs on top, so the hot chili would start cooking the bottom of the dough. Brushing the top with garlic butter made them extra decadent, but make sure to use unsalted butter since the other ingredients are already salty. The boys said this chili dog bake was delicious and most definitely blog-worthy.

Chili Dog Bake

Ingredients:

• 1 tube of Pillsbury classic pizza dough cut into 4 or 5 equal pieces
• 4-5 cheese sticks, halved, or a small block of cheese cut into sticks & each halved
• 4-5 hot dogs
• 2 (14-oz) cans of chili, or about 4 cups of homemade chili
• 2 tbsp unsalted butter, melted
• 1 tsp fresh parsley, chopped
• 1 clove of garlic, minced (or a pinch of garlic powder)

How to Make a Chili Dog Bake:

Preheat the oven to 375 degrees.

Cut the refrigerator dough into four or five equal pieces, depending on the size of the baking dish you are using.

Place two slices of cheese on the dough along with a hot dog. Roll up. Repeat with the remaining dough, cheese, and hot dogs.

Coat a small microwave-safe baking dish with cooking spray, then add the chili. Cover with a paper towel and microwave for 1½ -2 minutes, or until hot.

Place the wrapped hot dogs on top of the hot chili.

Place in the oven and bake for 25 minutes, or until golden brown and the dough is cooked through.

Remove from the oven.

Microwave the butter, fresh parsley, and garlic in a small glass bowl for 30 seconds, or until melted.

Brush the top of each hot dog with a bit of garlic butter.

Serve immediately. Enjoy.