Chili Cheese Dog Bake

Chili Cheese Dog Bake might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 21g of protein, 26g of fat, and a total of 533 calories. For $2.92 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up refrigerated classic pizza crust, garlic powder, cheese sticks, and a few other things to make it today. Plenty of people made this recipe, and 200 would say it hit the spot. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. It is brought to you by I Wash You Dry. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Chili Cheese Dog Casserole, Chili Cheese Dog Nachos, and Chili Cheese Dog Pizza.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 all-beef hot dogs

1 tablespoon butter

4 Cheddar cheese sticks

1 can (14 to 15 oz) chili, heated

1/4 teaspoon garlic powder

1/4 teaspoon parsley flakes

1 can refrigerated classic pizza crust

Equipment:

glass baking pan

oven

microwave

baking pan

Cooking instruction summary:

Heat oven to 375F. Spray 9-inch square or 11x7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)Bake 15 to 20 minutes or until dough is light golden brown.Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.

 

Step by step:


1. Heat oven to 375F. Spray 9-inch square or 11x7-inch (2-quart) glass baking dish with cooking spray.

2. Pour hot chili into dish; spread evenly.Unroll dough; cut into 4 strips.

3. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs.

4. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

5. Bake 15 to 20 minutes or until dough is light golden brown.Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.

6. Remove baking dish from oven.

7. Brush on top of each cheese dog with butter mixture.

8. Serve immediately.


Nutrition Information:

Quickview
533k Calories
20g Protein
25g Total Fat
57g Carbs
6% Health Score
Limit These
Calories
533k
27%

Fat
25g
40%

  Saturated Fat
11g
73%

Carbohydrates
57g
19%

  Sugar
12g
13%

Cholesterol
47mg
16%

Sodium
1422mg
62%

Get Enough Of These
Protein
20g
41%

Vitamin C
142mg
173%

Vitamin B6
0.54mg
27%

Iron
4mg
24%

Vitamin A
1036IU
21%

Vitamin K
14µg
14%

Vitamin B12
0.74µg
12%

Fiber
2g
12%

Vitamin B3
2mg
11%

Potassium
381mg
11%

Phosphorus
107mg
11%

Manganese
0.2mg
10%

Copper
0.19mg
10%

Zinc
1mg
8%

Selenium
5µg
8%

Vitamin B2
0.13mg
8%

Magnesium
28mg
7%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Vitamin E
0.77mg
5%

Calcium
39mg
4%

Vitamin B5
0.3mg
3%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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