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Chili Dog Skillet

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"It's game day and you need a touchdown dish to make the crowd go wild. You prepare this chili dog skillet and instantly enter the hall of fame. Puffy, golden crescent dough covers hot dogs and cheese-topped ground beef chili like a tight end on a wide receiver."

List of Ingredients

â—¦ 2 (8-ounce) cans crescent roll dough
â—¦ 11 hot dogs, cut crosswise into thirds
â—¦ 1 tablespoon vegetable oil
â—¦ 1 small yellow onion, finely chopped
â—¦ 1 pound ground beef
â—¦ Kosher salt and freshly ground black pepper
â—¦ ½ cup canned tomato sauce (4 ounces)
â—¦ ½ cup ketchup
â—¦ 2 teaspoons chili powder
â—¦ ½ teaspoon ground cumin
â—¦ ½ teaspoon sugar
â—¦ ½ cup shredded cheddar cheese
â—¦ ¼ cup thinly sliced scallions


Recipe

Preheat the oven to 375° F.

Open the cans of dough and unroll the dough, separating it along the perforated lines into triangles. Cut each triangle in half lengthwise so you have 32 roughly 1-inch-wide by 5-inch-long triangles. Roll each dough triangle around one piece of hot dog, starting with the wider end of the dough, to make "pigs in blankets." (You will have one piece of hot dog left over.)

In a 10-inch cast-iron skillet, starting on the outer edge of the pan, arrange the "pigs in blankets" standing upright in two tight, concentric circles, leaving an opening in the center of the skillet. Bake until the dough puffs up and becomes golden, 15 to 20 minutes. Set the skillet on a wire rack. Leave the oven on.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until translucent, about 8 minutes. Increase the heat to medium-high and add the ground beef. Season with salt and pepper and cook, stirring occasionally, until the ground beef is no longer pink, about 6 minutes. Stir in the tomato sauce, ketchup, chili powder, cumin, and sugar and cook, stirring occasionally, until the sauce has slightly thickened, about 10 minutes.

When the chili and the "pigs in blankets" are both ready, spoon the chili into the center of the skillet and top the chili with the cheese. Return the skillet to the oven and bake until the cheese is melted and bubbling on top, 5 to 10 minutes. Transfer the skillet to the wire rack and let cool for 5 to 10 minutes. Top the chili with the scallions and serve hot.

Serves 8