For me, this week has been full of a lot of the 'American' greats; pizza, taco night, BLT sandwiches, and now this awesome Chili Cheese Dog Bake. After all, nothing says classic American like a chili cheese dog, except maybe an apple pie!
This is definitely one of those easy-peasy weeknight meals that you can throw together and have ready in 30 minutes or less; leaving you with a tasty, economical, filling and rather guilt-free dinner. Yeah, it sort of hits all the marks there. You're welcome!
To lighten up this dish, I used lean turkey dogs, reduced fat cheese, reduced fat crescent dough, and low fat chili that was made with black beans. Another option, of course, is to make your own child, but I was trying to make this a time-saving recipe... so I opted for a can of organic instead! Usually I have my own socked away in my freeze for instances like this, but my freezer was recently taken over by a little project I'm in the middle of.
And can I just say... the butter mixture over the top of these chili dogs really adds a lot, so be sure that you don't skip out on that step. I promise, you'll regret it. These dogs can definitely be made your own by using your favorite kind of cheese and/or chili, so feel free to adventure a bit here!
I served my chili cheese dogs with some baked veggie chips on the side, which worked well for scooping up any extra chili! But, these would also be great along side some steamed or fresh vegetables, or even a light salad.
Mm... look at all that melty cheese goodness. Yeees...
Healthified Chili Cheese Dog Bake
Servings: 4 • Size: 1 Chili Cheese Dog + 1/4 C. Chili • Calories: 268.3 • Fat: 17.5 g • Carb: 37.5 g • Fiber: 5.6 g • Protein: 15.4 g • Sugar: 5.6 g • Sodium: 1,155 mg
1 (14.5 Oz. Can) Low Fat Black Bean Chili, Heated
1 (8 Oz. Can) Reduced Fat Crescent Dough
2 (1 Oz.) Cheddar Cheese Sticks
4 Lean Turkey Dogs
1 Tbsp. Light Butter, Melted
1/4 Tsp. Salt-Free Table Seasoning
1/8 Tsp. Basil
1/8 Tsp. Oregano
Preheat the oven to 375 degrees F. and lightly coat the inside of a 8x8" or 9x9" glass baking dish with cooking spray.
Unroll the dough and press serrated seams together to make 4 rectangle pieces.
Cut each hotdog to split down the middle lengthwise, but do not all the way through.
Then, cut each cheese stick in half lengthwise as well and place one piece of the cheese in the middle of the split hotdog.
Wrap each cheese stuffed hotdog in one rectangle of dough, overlapping excess dough as needed.
Pour the hot chili out into dish and spread evenly.
Note: Chili must be hot or the dough will not cook all the way through on the bottom.
Place wrapped hot dogs on top of hot chili.
Transfer the dish to the oven to bake for 15-20 minutes or until dough is light golden brown.
While the chili dogs are cooking, mix together the 2 Tbsp. melted butter with 1/4 Tsp. Salt-Free Table Seasoning, 1/8 Tsp. Basil, and 1/8 Tsp. Oregano.
Once done, remove baking dish from oven.
Brush the top of each cheese dog with butter mixture.
My little one clearly doesn't like anything that remotely resembles 'spices', so her's is bare of the butter mixture.
Serve right away and enjoy!