Chili Dog Hand Roll Recipes

CHILI DOG HAND PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape.
• Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

CHILI DOG BREAD RING RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Cut hot dogs into thirds.
• Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices.
• Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making "pigs in blankets."
• Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet.
• Bake 15-20 minutes, until dough puffs up and becomes golden.
• In another large skillet, sauté onions until translucent.
• Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked.
• Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
• When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese.
• Bake another 5-10 minutes until cheese is well melted.
• Top with diced green onion and serve.
• Enjoy!

CHILI DOGS

Steps:

• Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
• While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
• amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
• Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

CHILI DOG ROLLS

Steps:

• Dissolve the yeast in ¼ cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tablespoon olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 teaspoon olive oil. Sauté the onons, pepper and garlic a few minutes to soften, then remove to a bowl. Heat the pan again and add 1 tablespoon olive oil. Sauté the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce. Punch down the risen dough and divide into 2 balls. Have 2 lightly oiled baking dish es ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare. Roll dough over to seal filling in, pinching edges. Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375℉ (190℃) F, and bake for 20 to 25 minutes until lightly browned. Cool on a rack.

CHILI ROLLS

Steps:

• Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown.

CHILI DOG CHILI

Steps:

• Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
• Add remaining ingredients to beef and simmer for 30 minutes.
• Serve over hot dogs with yellow mustard and onions.