Chili Dog Casserole

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

Unroll the crescent dough sheet onto a cutting board and pinch any seams together.

Lay the American cheese slices over the dough in a single layer.

Cut the dough into 8 equal squares.

Wrap each hot dog with a square of the cheese-topped dough and place them seam-side down in the prepared baking dish.

Cover the dish with aluminum foil and bake for about 10-12 minutes.

While the hot dogs are baking, prepare the chili. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks.

Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

Stir in the tomato sauce, diced tomatoes, chili powder, and brown sugar. Bring to a simmer and cook for 5-10 minutes.

Remove the baking dish from the oven, discard the foil, and brush the tops of the dough with melted butter.

Spoon the prepared chili around the wrapped hot dogs in the baking dish.

Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the dough is golden brown and the chili is bubbly.

Remove from the oven and sprinkle the shredded cheddar cheese over the top.

Garnish with sliced green onions, if desired, and serve warm.