Chili Cheese Dog Casserole


This Skinny Chili Cheese Dog Casserole is super easy to make and requires just 5 ingredients! This casserole combines two comfort food favorites-chili and hotdogs! It’s definitely a crowd pleaser!

PREP TIME5 minutes

COOK TIME45 minutes


TOTAL TIME57 minutes


  • 2  (15 oz) cans Hormel Turkey Chili with Beans or 3 1/2 cups of my Zero Point Crockpot Chili
  • 6 Hebrew National 97% fat free hot dogs
  • 1/2 cup reduced fat cheddar cheese, shredded (I use Velveeta Shreds)
  • 6 Pillsbury reduced fat crescent rolls 
  • 1/2 small onion, minced


  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine chili and minced onion. Mix until well combined. 
  3. Spread 2 cups of the chili mixture at the bottom of a 9×13 inch baking dish.
  4. Cover each hotdog with a crescent roll and place in baking dish, top the covered hot dogs with chili mixture.
  5. Spread remaining chili evenly over hotdogs and top the casserole with reduced fat cheddar cheese.
  6. Cover with aluminum foil and cook for 40-45 minutes or until throughly cooked and cheese is bubbly. 
    Makes 6 (1 chill dog with 1/2 cup with chili) serving 5_8 Personal Points per serving


Can I use the Two Ingredient Dough in place of the reduced fat crescent rolls?

Yes. You can use the two ingredient dough as a substitute for the reduced fat crescent rolls.  Mix 1 cup self rising flour and 3/4-1 cup non fat Greek yogurt ( the thicker the better) together in a bowl; transfer to a floured work surface and knead dough. Add a bit more flour as needed to keep dough from being too sticky, for 3-5 minutes. Roll dough on floured surface and cut into 6 dough strips. Then roll up each hot dog with one dough strip.  

Can I use Zero Point Crockpot Turkey Chili instead of canned Turkey Chili?

Yes, here’s the recipe for my Zero Point Crockpot Chili:


1 pound 99% ground turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz.) pinto beans drained and rinsed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can ( 14 oz) diced tomatoes
2 can (8 oz.) tomato sauce
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups water
1 Tbsp chili seasoning powder
1/2 tsp of cumin


Spray a skillet with nonstick cooking spray. Add ground turkey, onion and garlic powder and cook for about 7-10 minutes or until the meat is completely browned. Drain and transfer the cooked ground turkey to the bottom of a slow cooker. Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

Smartpoints: GREEN: 8 smart points per serving if using canned turkey chili or my zero point crockpot chili and reduced fat crescent rolls or 7 smart points per serving if using either chili option and the two ingredient dough.
BLUE /PURPLE: 8 Smartpoints if using reduced fat crescent rolls and canned turkey chili beans, 5 smart points per serving if using my zero point chili recipe and reduced fat crescent rolls, 6 Smartpoints if using canned turkey chili and two ingredient dough, or 4 Smartpoints per serving if using two ingredient dough and my zero point chili recipe 

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