Ingredients:

1 (8 oz) can refrigerated crescent rolls

8 hot dogs

1 tbsp yellow mustard (optional)

1 (15 oz) can chili (with or without beans)

1 cup shredded cheddar cheese

1/4 cup diced onions (optional)

Nonstick spray or butter

Fresh parsley or green onions for garnish (optional)

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.

Wrap each hot dog in a crescent dough triangle. Place seam-side down.

Bake for 12–15 minutes or until golden brown.

Spoon chili over crescent dogs.

Top with shredded cheese and optional onions.

Bake another 10–12 minutes until cheese is bubbly.

Let cool slightly before serving. Garnish if desired.

Notes:

Let the crescent dogs bake first before adding chili.

Use a thick chili to avoid sogginess.

Great served with a side salad or fruit.