Chili Cheese Dogs In Beach Blankets Recipes

CHILI-CHEESE DOGS IN BEACH BLANKETS

Steps:

• Preheat oven to 400F
• In a small pot, heat the oil over medium-high heat
• Add the meat to the pot and brown it up, 6-7 minutes
• Add the chili powder, garlic powder, dehydrated onion and a little salt and pepper
• Add the tomato paste, stir it around a minute, then add the water and stir
• Turn the heat down to low, simmer 5 minutes and turn off the heat
• Roll the pizza dough out into a big rectangle
• Cut the dough in half lengthwise with a small knife
• Cut the dough into four equal pieces across -- you should end up with 8 small, rectangular pieces of dough
• Across the center of each rectangle place a couple spoonfuls of chili sauce and a small handful of cheese
• Set the dog on the dough, and wrap and roll the pizza dough around the dog like a blanket, sealing in the chili and cheese
• The nubs of each end of the dog should be peeking out
• Bake in the oven 18 minutes until golden
• YUM-O!

CHILI CHEESE DOGS IN BEACH BLANKETS

Steps:

• Preheat oven to 400 degrees F.
• Place the ground turkey in a large non-stick skillet over medium high heat.
• Add the chili, onion and garlic powders and cook stirring frequently (breaking up into small bits) until browned, 6 to 7 minutes.
• Season with salt and pepper.
• Stir in the tomato paste, then add 1/4 cup water to help loosen it up.
• Lower the heat and simmer until thick, about 5 minutes.
• Remove from heat.
• On a work surface, roll out the pizza dough and stretch into a big rectangle.
• Cut the dough lengthwise and then cut each half crosswise into 4 equal pieces (you should have 8 pieces in all).
• In the center of each rectangle, drop some chili and sprinkle with cheese.
• Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese (the ends of each hot dog should peek out).
• Bake until golden, about 18 minutes.
• Let cool slightly before serving.

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.