*Chili Cheese Dog Bake*
Serves 4 This is a delicious recipe which I adapted from My Incredible Recipes who borrowed it from Pillsbury. It was really yummy and I think would be a great family pleaser! 4 smoked frankfurters (I used Herta) (You can freeze any leftover frankfurters for another time) 5 string cheese (cheddar) 1 can of refrigerated pizza dough
(I used Gino DeCampo, 400g family pizza base, which
cut perfectly into 4 rectangles.)
2 (400g tins) of chili con carne (2 14-ounce tins) 2 TBS butter, melted 1/4 tsp garlic powder 1/4 tsp onion powder 1 tsp parsley flakes Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly. Unroll the pizza dough and cut into 4 equal sized rectangles. Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half) Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.) Roll up beginning at the hotdog side, to cover the hot dog and place on top of the chili in the baking dish, seam side down. Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls. Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy! Note - The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili. |
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