Bring the family to the table with this hearty crowd-size take on the classic stadium favorite.
This Bubble Up Chili Cheese Dog Casserole is a guilt-free guilty pleasure the whole family will love! I know you all love my bubble up casseroles (I have everything from a pizza flavored one, to chicken alfredo, to enchilada to pot pie and more!) and I thought it would be really fun and tasty to make one using the craveable flavors of a chili cheese dog. This casserole has a hearty base of turkey chili with beans along with hot dogs, melted cheddar cheese and the bubbling up of biscuits throughout. My husband ate this for several meals in a row! Better still, each serving of this Bubble Up Chili Cheese Dog Casserole is just 321 calories or 7 Green, 5 Blue or 5 Purple myWW SmartPoints!
Chili Cheese Hot Dog Bubble Up Bake, buttery cut up pillows of dough and bite size hot dogs layered together with creamy, gooey cheese and chili with beans. Garnish with your favorite condiments, and you have America’s classic Friday night football food rolled up in a casserole.
Ingredients:
1 can (28 oz) chili with beans
8 all-beef hot dogs, cut into bite-size pieces
2 cups shredded Cheddar cheese (8 oz)
2 cans (12 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (10 biscuits each)
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley flakes
DIRECTIONS
Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) baking dish with cooking spray; set aside.
2 Mix 1 can (28 oz) chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in baking dish. Top with 2 cups shredded Cheddar cheese (8 oz).
3 Open 2 cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers™ refrigerated biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
4 Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.