Amy Jean’s Kitchen: Chili Dog Skillet (Tasty Ultimate)

Umm pigs in a blanket? SOLD! Lol This dish actually turned

out pretty dang good and would be great for parties! I brought

this in to work for my coworkers to try and the reviews came

back as “Amazing!” and they were asking if they could have

the recipe so here you go crew! Lol I did mess up while making

it and added twice the amount of tomato sauce soooo I added

more sugar to combat the acid that the tomatoes brought which

did make the chili a little sweet, but no one seemed to mind.

Lol It also reheated really well surprisingly! I did keep the pigs

in a blanket and the chili separate when I put them away

and then added them back together after reheating. 






2 (8oz) cans crescent roll dough

11 hot dogs, cut crosswise into thirds

1 tbsp vegetable oil

1 small yellow onion, finely chopped

1 lb ground beef

Kosher salt and black pepper

½ cup canned tomato sauce (4 oz)

½ cup ketchup 

2 tsp chili powder

½ tsp ground cumin

½ tsp sugar

½ cup shredded cheddar cheese

¼ cup thinly sliced scallions




1.) Preheat oven to 375 degrees F.


2.) 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.


3.) Roll each dough triangle around 1 piece of hot dog, starting

with the wider end of the dough, to make “pigs in blankets.” 


4.) 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 minute. Set the skillet on a wire rack. Leave the oven on. 


5.) Meanwhile, in a large skillet, heat the oil over medium

heat. Add the onion and cook, stirring, until translucent, about 8 minutes.


 6.) 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.


7.) Stir in the tomato sauce, ketchup, chili powder, cumin, and

sugar and cook, stirring occasionally, until the sauce has slightly

thickened, about 10 minutes.


8.) 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. 


9.) Return the skillet to the oven and bake until the cheese

is melted and bubbling on top, 5 to 10 minutes.


10.) Transfer the skillet to the wire rack and let cool for 5

to 10 minutes. Top the chili with the scallions and serve hot. 




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