Fully Loaded Classic Chili Cheese Dog Casserole

If there’s one thing I can count on to make everyone in my house smile at dinnertime, it’s this Fully Loaded Classic Chili Cheese Dog Casserole. It’s got everything you love about the iconic ballpark chili cheese dog—juicy beef hot dogs, savory chili, gooey melted cheese—all wrapped up in a buttery crescent roll blanket. But instead of juggling it on a bun at a picnic table, you get to serve it straight from a bubbling hot casserole dish.

This recipe is cozy, indulgent, and incredibly easy to throw together—making it perfect for weeknights, game days, or even those casual weekend hangouts when you want to keep things simple but satisfying. Plus, with just a few pantry staples and less than 40 minutes from start to finish, it’s a great go-to when you need something hearty on the table fast.

Honestly, this casserole was born out of one of those “what do we even have in the fridge?” nights. I had a pack of hot dogs, a can of chili, and a roll of crescent dough, and decided to get a little creative. I didn’t expect it to be a hit—but now it’s requested on repeat. What I love most is how adaptable it is. You can spice it up, keep it classic, or even add a fresh twist depending on who you’re feeding.

Let’s dive right into how to make it, because once you try this, I promise—it’s going to be in your regular rotation.

this recipe

Ingredients You’ll Need

• 1 can refrigerated crescent roll dough

• 8 beef hot dogs

• 1 can chili with beans (about 15 oz)

• 1 ½ cups shredded cheddar cheese

• ¼ cup chopped red onion

• ¼ cup chopped pickled jalapeños (optional)

• 1 tablespoon yellow mustard (optional)

• Chopped green onions and diced tomatoes for garnish

I love using beef hot dogs in this recipe because they bring a richer flavor that holds up against the chili and cheese, but feel free to use turkey or veggie dogs if that’s more your style. And if you’ve got homemade chili on hand? Even better! You’ll get a deeper, more complex flavor that takes this dish to the next level.

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with a bit of non-stick spray or butter. You’ll want enough room to fit all the wrapped hot dogs snugly, so don’t use a smaller dish unless you scale down the recipe.

Step 2: Wrap the Hot Dogs

Open up that crescent roll dough and unroll it completely. Separate the dough into individual triangles. Each triangle will become a cozy little blanket for your hot dogs.

Take one beef hot dog and place it at the wide end of the triangle, then gently roll it up, letting the dough spiral around it until the tip seals underneath. Try to overlap the dough ends just slightly so they stay together as they bake. Repeat this with all 8 hot dogs. Set them aside for a moment—you’ll need them in a minute.

Step 3: Build the Casserole Base

Now grab your can of chili and spread it evenly across the bottom of your prepared baking dish. This becomes the saucy, savory foundation for the whole dish, and trust me—it makes every bite spoon-worthy.

I usually go with chili that includes beans, but if you prefer a no-bean chili, that’s totally fine too. You can even mix in a little smoked paprika or a pinch of chili powder if you want to punch up the flavor.

We’ve already wrapped those hot dogs in buttery crescent dough and layered our chili base—now it’s time to take this casserole to the next level. This is the part where everything comes together in one bubbly, cheesy, golden-brown bake that you’re going to want to dive into with a big spoon (or maybe just your fork if you’re trying to be classy).

What I love about this next step is how fast it comes together. You’re literally just layering on a few toppings, baking it off, and adding a fresh garnish at the end. The oven does all the hard work, and your kitchen starts to smell like comfort food heaven in no time.

Let’s keep going with the recipe and then I’ll walk you through some helpful tips and ideas to make this dish your own.

Step 4: Layer on the Cheese and Extras

Once your crescent-wrapped hot dogs are nestled on top of the chili in the dish, it’s time to sprinkle on the cheese. I like to use a generous 1 ½ cups of shredded cheddar, but you can absolutely go a little overboard here if you’re a cheese-lover (and really, who isn’t?).

Make sure to cover the tops of the crescent rolls as well as the chili between them. The cheese melts down into every little crevice and helps hold everything together in the most delicious way.

Next, sprinkle chopped red onions over the top for a little bite and crunch. If you’re into heat, go ahead and toss on some pickled jalapeños—these are optional but add a nice zing and a little extra color. You can even do half with jalapeños and half without if you’re serving picky eaters or kids.

Step 5: Bake to Perfection

Pop the whole dish into your preheated 375°F oven and bake for 20–25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.

Keep an eye on it around the 20-minute mark. Every oven is a little different, and you want those crescent rolls to be fully cooked through—no soggy bottoms here! If the tops start to brown too quickly, you can lightly tent the dish with foil for the last 5 minutes of baking.

Step 6: Add the Finishing Touches

Once it’s out of the oven, let the casserole sit for about 5 minutes to cool slightly and make serving easier. Then, if you’re feeling fancy (and you should), drizzle a bit of yellow mustard across the top. It’s totally optional, but it gives you that nostalgic chili dog flavor that ties everything together.

Finish with a sprinkle of chopped green onions and diced tomatoes for a pop of freshness and color. This little touch really makes it look like you went all out—even if it only took 35 minutes start to finish.

Helpful Tips & Easy Variations

• Make it your own: Don’t be afraid to customize the chili. Add black beans, corn, or swap in a homemade batch if you have leftovers on hand.

• Cheese options: If you want extra creamy melt, try mixing in a little Monterey Jack or Colby Jack with your cheddar. A Mexican cheese blend also works great.

• Spice level: Prefer it mild? Skip the jalapeños. Want to bring the heat? Add a few dashes of hot sauce to the chili layer or use spicy hot dogs.

• Make-ahead tip: You can assemble the casserole up to the point of baking, cover it, and refrigerate for up to 6 hours. When you’re ready, just pop it in the oven and add a few extra minutes to the bake time.

• Perfect for leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave until heated through.