We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 33, 1988
Mendota Heights, Minnesota

Chili Dog Boats

Hot snacks ready in 30 minutes! Enjoy these appetizers made using hot dogs and Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits.

(26)
(3)
Save and Share
  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 10
 

Ingredients

1
can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
10
cocktail-size hot dogs
1/3
cup chili without beans
1/4
cup finely chopped onion (1/2 medium)
1/4
cup shredded Cheddar cheese (1 oz)
1
egg
1
tablespoon prepared yellow mustard

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Separate dough into 10 biscuits; press or roll each into 4-inch round. Place hot dog in center of each biscuit round. Top each with about 1 teaspoon each of chili, onion and cheese.
  • 2 Bring sides of dough up to center, forming half circles that stand up. Brush edges of dough with water; pinch edges tightly to seal (as dough bakes, edges will open forming a boat shape). Place on ungreased cookie sheet.
  • 3 In small bowl with fork, beat egg; stir in mustard. Brush mixture over top and sides of each filled biscuit.
  • 4 Bake 9 to 13 minutes or until light golden brown. Remove from cookie sheet; serve warm or cool.
  • 1 Heat oven to 400°F. Separate dough into 10 biscuits; press or roll each into 4-inch round. Place hot dog in center of each biscuit round. Top each with about 1 teaspoon each of chili, onion and cheese.
  • 2 Bring sides of dough up to center, forming half circles that stand up. Brush edges of dough with water; pinch edges tightly to seal (as dough bakes, edges will open forming a boat shape). Place on ungreased cookie sheet.
  • 3 In small bowl with fork, beat egg; stir in mustard. Brush mixture over top and sides of each filled biscuit.
  • 4 Bake 9 to 13 minutes or until light golden brown. Remove from cookie sheet; serve warm or cool.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Snack
Calories
180
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
2g
2%
),
Cholesterol
30mg
30%;
Sodium
540mg
540%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.