1 package refrigerated crescent roll dough

8 beef hot dogs

1 can (15 oz) chili (no beans)

2 cups shredded cheddar cheese

1/2 cup chopped onions (optional)

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Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Unroll the crescent roll dough and wrap each hot dog in a piece of dough.
Place wrapped hot dogs into the baking dish.
Pour the chili evenly over the wrapped hot dogs.
Sprinkle shredded cheddar cheese on top, along with chopped onions if desired.
Bake for 25–30 minutes, until the crescent dough is golden brown and the cheese is melted and bubbly.
Let cool slightly before serving hot.

Swap beef hot dogs for turkey, chicken, or plant-based alternatives.

Try different cheeses like mozzarella, pepper jack, or Monterey Jack.

For extra spice, use spicy chili or add sliced jalapeños.

Leftovers keep up to 3 days in the fridge; reheat in oven or microwave.

To freeze before baking, wrap tightly and freeze up to 3 months; bake from frozen with extra time.