Rating: 4 stars
120 Ratings
  • 5 star values: 40
  • 4 star values: 44
  • 3 star values: 24
  • 2 star values: 7
  • 1 star values: 5

This is a good way to get a good hot meal on the table on weeknights. I serve it with raw veggies and dip. It is also an ideal way to use up leftover chili.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.

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  • Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.

  • Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.

Nutrition Facts

861 calories; protein 35.8g; carbohydrates 61.5g; fat 54g; cholesterol 120.3mg; sodium 2744.5mg. Full Nutrition
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