Chili Dog Bites Recipes

CHILI CHEESE DOG BITES

Steps:

• Preheat the oven to 375 degrees F.
• Place the pieces of hot dog buns, open face up into the cups of 2 12-cup muffin pans. Distribute half the cheese evenly into the opening of all of the hot dog buns. Place a piece of hot dog on top of the cheese in each bun, then spoon chili over the top of each hot dog.
• Bake in the preheated oven for 15 minutes. Remove the pans from the oven and sprinkle the remaining cheese over each dog. Bake for 1 more minute, or until the cheese on the top is melted.
• Serve the chili dog bites on a serving platter and top with diced red onion.

CHILI CHEESE DOG BITES

Steps:

• Lay the crescent roll flat and pinch the seams, use a pizza cutter and cut the sheet into 12 pieces.
• Spray a muffin tin with the non stick spray. Put each crescent roll piece in the muffin tin. Press down slightly and pinch the edges together to form a cup (picture example in post above).
• Cut each hot dog into four pieces. Put each hot dog piece in the crescent roll cups. Spoon the chili into each cup and top with the shredded cheese.
• Bake in a 375 degree oven for 14 to 16 minutes.

CHILI CHEESE DOG BITES

Steps:

• 1. Heat oven to 350. Set chips on a cookie sheet in a single layer.
• 2. Slice each hot dog into twelve even pieces. Place one chunk of hot dog into each scoop shell.
• 3. Spoon about 1 teaspoon of chili into each shell over the hot dog.
• 4. Sprinkle cheese over each shell and Heat in the oven for 10 to 15 minutes until cheese is melted. Sprinkle diced onions or scallions on top or serve them on the side along with sour cream.

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.