Ingredients
8 hot dogs
1 pkt crescent rolls or flakey pastry
8 slices cheese
SIDS SMOKEY GARLIC SAUCE
2x 425 g cans chilli
2 tbsp butter
½ tsp garlic salt, or garlic powder
Fresh parsley for garnish
Directions
Preheat the oven to 190°C.
Remove crescent rolls from packaging and roll them out/separate into individual triangles.
Place one slice of cheese followed by 1 hot dog onto the widest end of the crescent roll.
Drizzle with SIDS SMOKEY GARLIC SAUCE then roll the cheese and hot dog into the crescent roll and set aside.
Arrange wrapped crescent dogs in a 22 x 33 cm glass baking dish. You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a 6 mm or so between each dog to allow room for the dough to puff.
Spread chilli in the available space around the crescent dogs. (You may not use both full cans of chilli and can heat any leftovers and serve alongside baked chilli cheese dogs.)
Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
Bake approximately 30 minutes until crescents appear browned on both the top and the bottom.
Sprinkle baked chilli cheese dogs with a bit of chopped parsley and serve immediately.
