Pinterest

30
Save

20
Print

137
Facebook

10
Email

13

Chili-Cheese Dog Pizza

18 Ratings

8 Comments

Prep 20 min
Total 45 min
Ingredients 10
Servings 6

Enjoy an old favorite in an all new way! MORE+ LESS-

By Pillsbury Kitchens

January 5, 2009

Bake-Off® Contest 43, 2008

Robin Hyde

Deland, Florida

Ingredients

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

all-beef hot dogs

tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil

clove garlic, finely chopped

cup chili with beans (from 15-oz can)

medium onion, chopped (1/2 cup)

1/2

cup chopped dill pickles

cup shredded mild Cheddar cheese (4 oz)

to 2 tablespoons ketchup

to 2 tablespoons yellow mustard

Steps

Hide Images

1

Heat oven to 400°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Pinch edges of dough to form rim.
2

Generously prick hot dogs with fork to prevent curling; cut diagonally into 1/4-inch slices (about 9 to 10 slices per hot dog). Place slices on dough; press down gently. Mix oil and garlic; drizzle over dough and hot dogs.
3

Bake 15 to 18 minutes or until crust is golden brown. Meanwhile, in 1-quart saucepan, heat chili over medium-low heat 4 to 5 minutes, stirring occasionally, until hot.
4

Spoon chili randomly over hot dog slices; spread evenly to cover. Sprinkle with onion, pickles and cheese.
5

Bake 2 to 3 minutes longer or until cheese is melted. Drizzle ketchup and mustard in diagonal pattern over pizza.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 9g 46% Trans Fat 1/2g
Cholesterol: 40mg; 13%
Sodium: 1360mg; 57%
Potassium: 280mg; 8%
Total Carbohydrate: 42g; 14%
Dietary Fiber 2g 8% Sugars 8g
Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;