Okay, not that kind of Chilly. The last Thursday in July we’re to celebrate a “hot” kind of Chili Dog – as in Hot Dogs with Chili. Yeah, my favorite kind.
When it comes to recipes, I am forever amazed as to how many recipes exist in the world. Search pancake recipes or egg salad sandwich and the list seems almost unending. That’s just great because it means there’s a recipe out there for every person’s individual taste.
When Kiddo was still a kiddo and not the fully grown man he is today, we made some tiny mistakes in his upbringing. He was maybe 10 or 11 before he had ever had a hot dog cooked inside crescent dough. He was nearly that age before he had played in a lawn sprinkler or eaten corn on the cob without a special plate and cob knobs. I can remember these moments so well. His discovery that it’s okay to pick up a buttery ear of corn with your hands and simply eat it, or the joy of running in a sprinkler on a hot summer’s day. Sometimes “privilege” comes at a price.
Then again, there’s a wealth of insight having known both a life filled with monetary spoils and one with struggles at a young age. I once asked Kiddo, having experienced both, which did he think was better. He was wise beyond his years, saying a life with struggles is the better choice. You appreciate things more when you work for them. Besides, struggles are a reminder we’re still alive. Wise indeed.
Happy National Chili Dog Day everyone!
Crescent Cradled Chili Dogs
1/2 Yellow Onion
6 long All-Beef Hot Dogs
1 tube Crescent Dough Sheet
2 cans Hot Chili with Beans
3/4 cup Mild Cheddar Cheese
Heat oven to 425-degrees. Cut parchment paper to line a rimmed baking pan. Cut paper into 6 pieces, one for each cradled dog. Spray baking pan, then arrange paper to cover the pan, set aside.
Cut onion in half from root to tip. Reserve half for another purpose, peel and dice remaining half Butterfly hot dogs lengthwise. Set aside.
Run a diced onion line down the center of each piece of parchment paper. Top with butterflied dogs, set aside.
Roll out crescent dough sheet on a cutting board. Cut into 3 strips lengthwise, then in half widthwise to create 6 sheets of dough. Working with one sheet at a time, lay dough over the hot dog, tucking under slightly to “cradle” the dog.
Place in the heated oven to bake for about 15 to 20 minutes or until dough is beautifully browned and the dogs are heated through.
While the Crescent Cradled Dogs bake, empty the cans of chili in a saucepan. Place on the stove and gently warm.
To serve: Remove dogs from the oven, invert on individual plates. Top dogs with chili and cheese as desired. Serve with fried and enjoy.
Blessed he whose help is the God of Jacob,
whose hope is in the LORD, his God.
Who made heaven and earth,
the sea and all that is in them.
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