HOT DOGS IN CRESCENT ROLLS WITH CHILI RECIPES

Steps:

• Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix chili and hot dogs.
• Separate dough into 8 biscuits. Press each biscuit into 5-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4-inch rim.
• Spoon about 1/4 cup chili mixture into each muffin cup.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Top each with small spoonful of sour cream; sprinkle with Cheddar cheese.

Steps:

• Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
• Unroll dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
• Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle, and rolling to opposite point; place 12 mini crescent dogs point side down on parchment in air fryer basket.
• Set air fryer to 325°F; cook 3 to 4 minutes or until crescent tops are light brown. With tongs, turn over each one; bake 3 to 4 minutes or until golden brown. Remove from air fryer. Repeat with remaining 12 mini crescent dogs. Serve warm.