Cheesy Chili Dog Crescent Rolls: Easy Baked Appetizer Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use freshly shredded cheddar from a block; pre-shredded cheese often contains anti-caking agents that can affect melting.

Also, make sure the chili is thick; if it's too thin, simmer it for a few minutes to reduce. If you want extra crispness, you can brush the crescent rolls with a little melted butter before baking, but it's not necessary.

Serve these rolls immediately after baking for the ultimate gooey experience. If you're serving them at a party, keep them warm in a slow cooker on low for up to an hour.

You can also set out extra chili and cheese for guests to add. These are meant to be eaten with a fork, as the toppings make them messy but delicious.

Variations

• Spicy Jalapeño: Add sliced jalapeños on top of the cheese before the final bake. Use pepper jack cheese instead of cheddar for extra heat. Serve with a drizzle of hot sauce or ranch dressing.
• Bacon Cheeseburger: Swap the hot dogs for cooked ground beef seasoned with burger spices. Wrap the beef in crescent rolls, then top with chili, cheddar, and crumbled cooked bacon. Bake as directed.
• BBQ Pulled Pork: Replace hot dogs with pulled pork mixed with barbecue sauce. Wrap in crescent rolls, then top with chili and a blend of cheddar and mozzarella. Bake until bubbly.
• Vegetarian: Use vegetarian hot dogs or omit them entirely and fill the crescent rolls with a mixture of black beans, corn, and cheese. Top with vegetarian chili and cheddar. Bake as directed.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezer

Wrap individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Reheat

Reheat frozen or thawed rolls in a 350°F (175°C) oven for 10-15 minutes until hot and crispy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 8-10 minutes until heated through and the cheese is melted again. Microwaving works but may make the dough soft.

You can assemble the crescent-wrapped hot dogs up to a day in advance. Store them in the baking dish, covered, in the refrigerator.

When ready to bake, add a few extra minutes to the baking time. The chili and cheese can be prepared ahead and stored separately, then reheated when needed.

Serving ideas

Serve these chili cheese dog crescent rolls as a fun appetizer at a party, or as a main dish for a casual dinner. They're great with a side of pickles, potato salad, or coleslaw. For game day, set them out on a platter with toothpicks for easy grabbing.

These rolls are best enjoyed warm, straight from the oven. The contrast of crispy dough, juicy hot dog, and melty cheese is irresistible.

Provide plenty of napkins, as they are messy in the best way. You can also offer extra chili and cheese for those who want an extra topping.

Frequently asked questions

Recipe card

Cheesy Chili Dog Crescent Rolls: Easy Baked Appetizer

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 8 hot dogs
• 1 1/2 cups canned chili
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper. Unroll the crescent roll dough and separate it into 8 triangles along the perforations.
2. Place a hot dog at the wide end of each crescent triangle and roll it up toward the point, wrapping the dough around the hot dog. Place each wrapped hot dog seam-side down in the prepared baking dish, spacing them evenly.
3. Bake the crescent-wrapped hot dogs for 12 to 15 minutes, until the dough is puffed and golden brown. Remove from the oven and set aside.
4. While the rolls bake, warm the chili in a small saucepan over medium heat, stirring occasionally, until steaming. Keep warm until ready to use.
5. Spoon the warm chili evenly over the baked crescent rolls. Sprinkle the shredded cheddar cheese over the chili, covering the rolls generously.
6. Return the baking dish to the oven and bake for 5 to 7 minutes, until the cheese is melted and bubbly. Remove from the oven and let stand for 2 minutes before serving.
7. Use a spatula to lift each cheesy roll onto a plate. Serve warm, with extra chili or cheese on the side if desired.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.