CHILI CHEESE DOG CASSEROLE
- thirty ounce (two cans) chili with beans
- ounce can Rotel
- eight ounce can original crescent dough
- 1½ cups cheddar cheese shredded and divided in half
- six beef smoked sausage
- Minced parsley optional garnish
Preheat the oven to three hundred seventy five degrees Fahrenheit.
In a 9×13 inch pan, combine the canned chili and Rotel and stir until well mixed.
Sprinkle half of the cheese (¾ cup) onto the center of the pan. Set aside for now.
Lay out the crescent dough on the counter. Tear the croissants into six individual triangles.
Sprinkle each crescent dough triangle with the last half of the cheese (¾ cup) and wrap around the hot dog, making sure to leave the hot dog ends exposed.
Place each wrapped hot dog on top of the chili mixture in the baking dish. Try to make sure they are evenly spaced.
Bake in the oven for forty to forty five minutes or until the crescent rolls turn golden brown on top and are cooked through. I like to separate the rolls from each other to check for doneness.
Garnish with minced parsley, optional and serve warm.