Chili Cheese Dog Casserole

5 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Your whole family will love this Chili Cheese Dog Casserole! An easy comfort food of cheesy chili dog goodness and baked with a golden flaky crust!

Family friendly dishes like Tater Tot Casserole and Cheeseburger Casserole are always an easy weeknight hit. We love Dinner Recipes that quick and tasty that are a hit with the kids!

Chili Cheese Dog Casserole


When it comes to finding meals that my whole family loves, you really can’t go wrong with a casserole made out of our favorite foods. There’s nothing like throwing together an easy oven meal that I know my kiddos will devour, like my Baked Spaghetti.

We love chili cheese dogs, they are such a fun and indulgent food. But let’s be honest, yes they are pretty easy, but they can be a bit of a mess to clean up and we don’t always want fire up the grill. This Chili Cheese Dog Casserole has all the best parts of a classic chili dog with less mess.

Chili Cheese Dog Casserole is the best Super Bowl main dish! No need to worry chili dripping out of the bun onto your carpet and guests can easily help themselves. Make it up to a day ahead of time, and pop in the oven right before guests arrive. It can easily be doubled for a big crowd too.

If you want to make slow cooker Chili Cheese Dog Casserole (and who wouldn’t want an easier way?), I’ve included some instructions down below the variations. Speaking of variations, this casserole was made with my Beef Chili, but you can use 2 cans of store-bought chili instead if you’re in a pinch. Or stir in some Chili Seasoning to give it even more flavor.

Serve with with your favorite chili toppings like diced onions, cilantro, tomatoes, hot sauce, and sliced avocado. To give it more of a crunch, top with some corn chips like Fritos. Make a garden salad or Rainbow Roasted Vegetables for a healthy, tasty side to balance out your meal.

Can you make Chili Cheese Dog Casserole ahead?

This is a great casserole for making ahead of time and storing in the freezer. I wouldn’t pre-make it without baking, as the crescent dough sheets will get soggy and won’t crisp up at baking time. 




  • Preheat Oven: Heat oven to 375 degrees.
  • Prepare Chili Dogs: Roll hot dogs and cheese in crescent dough triangles.
  • Prepare For Baking: Fill a baking dish with chili and place the rolled hot dogs on top.
  • Bake Casserole: Bake 25 to 30 minutes or until golden brown.

Chili Cheese Dog Casserole full baking dish


  • Tater Tots: Make this a twist on my Tater Tot Casserole by surrounding the hot dogs with frozen tater tots.
  • Hot Dogs: Try out different hot dogs like cheese stuffed, spicy dogs, or even cajun-style chicken sausages. You can also use little smokies instead of full sized dogs.
  • Biscuits: Give your Chili Cheese Dog Casserole a bubble topping by using canned biscuits or homemade Biscuit Dough instead of the crescent roll sheet.

Slow Cooker Chili Cheese Dog Casserole

  • Note: You want to use canned biscuits (8 count) when making Crockpot Chili Cheese Dog Casserole.
  • Cut each biscuit into 6 pieces and set aside.
  • Mix chili, hot dogs, and cubed cheese together and add to crock pot. Sprinkle onions on top.
  • Evenly place biscuit pieces in slow cooker, covering chili mix and onions.
  • Cover insert of slow cooker with a towel and place lid on top. Cook for 2 ½ to 3 hours on low, until biscuits are done.
  • Add shredded cheese and replace lid, cooking for 3-5 minutes or until cheese is melted.



  • Serve: This casserole should be stored after 2 hours at room temperature.
  • Store: Your Chili Cheese Dog Casserole will be good in the fridge for up to 4 days sealed tightly.
  • Freeze: Allow to cool completely and wrap tightly with foil. Freeze casserole for up to 3 months, thawing overnight in the fridge before reheating in the oven.

Chili Cheese Dog Casserole up close

Pin this recipe now to remember it later

Pin Recipe

Chili Cheese Dog Casserole

Your whole family will love this Chili Cheese Dog Casserole! An easy comfort food of cheesy chili dog goodness and baked with a golden flaky crust!
Yield 5 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 (8-ounce) can crescent roll sheets
  • 1 cup shredded cheddar cheese
  • 5 hot dogs
  • 4 cups beef chili (I used my own beef chili recipe)


  • Preheat oven to 375 degrees.
  • Lay out the crescent sheets in triangles.
  • Sprinkle the cheddar cheese evenly on the triangles of crescent dough, then wrap each triangle around a hot dog.
  • Pour the chili into a 9 inch by 13 inch baking dish.
  • Place the rolled hot dogs on top of the chili in the baking dish, evenly spread out.
  • Bake 25 to 30 minutes or until golden brown.


Calories: 432kcal | Carbohydrates: 33g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1519mg | Potassium: 835mg | Fiber: 9g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 8mg

Chili Cheese Dog Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Has anybody else had a problem with the rolls NOT cooking following directions?!? Husband made for the first time using this recipe and rolls are NOT cooked ?

    1. Oh no. Couple ideas come to mind as to why that might have happened.
      1. My oven can be tricky, did you happen to know whether or not the oven setting for 375 is accurate?
      2. I don’t know what chili was used to make the recipe. Liquid levels vary. The Chili I used was my Classic Beef Chili recipe (
      I hope you’ll try again and let us know how it turns out.

    2. Yes!!!! They didn’t cook on the bottom. I flipped them over and cooked for 10 more minutes. But dangit!! They didn’t look like the pic of the finished product.
      What did y’all do?

    1. If you cover them with foil the first 20 minutes, remove foil and bake the additional 10 minutes, add shredded cheddar cheese on top return to oven until cheese melts, it works!???

  2. How do I make this ahead of time? Would I bake the crescents stuffed with hot dog and cheese. Then when ready to eat cover with chili and shred cheese and bake the rest of the way?

  3. I was pretty excited for this. What I did to alleviate the sogginess issue. Lay the crescent roll/hotdogs down the center of your baking dish. I bake it half the time with no chili. I then poured the chili down the sides of the pan. Therefore the tops and bottoms of crescent rolls are not sitting in liquid.

    Worked well.

    Just making chili dogs normally is much easier and better. The effort to make this compared to just heating up a can of chili and cooking a hotdog is quite significant. The crescent rolls are buttery and nice though.
    Overall – Won’t make again, not that they are bad. Just harder to make and personally sub-par compared to a classic chili dog.

  4. I’m making this dish now. If I were to make it again, I think I’d cook the hotdogs in crescent rolls separately. The dough is still uncooked underneath. It looks very good though!

  5. I would like a chicken gravy recipe, which has no chicken in it, it is a breakfast gravy over biscuits, It has chicken broth, flower and other stuff, that i don’t know.
    Thank for your effort.

  6. Hi i would like to add chopped onions wrapped in the crescent roll with the cheese and the hot dog , would that work ok

  7. I have some extra hot dogs in my fridge, so looks like I’ll be making this delicious casserole for dinner again! My kids love it!

  8. I had a bunch of leftover chili, and it was super easy to throw this together. This was delicious! Will be making it again for sure.

  9. This is very creative, combining chilies and hot dogs in one dish. Plus, super easy to prepare, and everyone will love it. 🙂

  10. This is a casserole full of happiness.. Love the juicy creamy look it has. Cheesy stuff is always up my list

  11. This recipe is a twist on pigs in a blanket I just might try. Honey Louise Lobdell Age: 44 from: S.F., N.Y. 13148

      1. I tried it the other day after church for Sunday dinner. I needed to cook it longer I under cooked the cresent rolls.

        oh well. Better luck next time. Honey

    1. Remind people to cook the creasent rolls all the way. I didn’t and it was yucky!!! Just a suggestion!!!! Honey Louis Lobdell from S.F., N.Y.