Best Way to Make a Hot Dog

Ingredients

• 1 lb Jimmy Dean Sausage (fully cooked, crumbled)
• 1 can Hormel Chili (no beans) (15‑oz can, drained)
• 1 cup Cheddar Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1/2 cup White Onion (finely diced)
• 1/4 cup Green Onion (thinly sliced)
• 1 package Refrigerated Biscuit Dough (8 biscuits, thawed)
• 1 tbsp Olive Oil (for brushing)
• 1/2 tsp Salt (optional, to taste)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 400°F

2. Prepare Filling

   In a skillet over medium heat, crumble the Jimmy Dean sausage and cook for 3‑4 minutes. Add the drained Hormel chili, diced white onion, and sliced green onion. Stir and cook for another 2 minutes until the onions soften. Remove from heat and let cool slightly.

   Time: PT7M

3. Mix Cheeses

   In a mixing bowl combine shredded cheddar and Monterey Jack cheeses with a pinch of salt and pepper.

   Time: PT3M

4. Form Biscuit Pockets

   Lay out the biscuit dough pieces on a lightly floured surface. Using a sharp knife, make a shallow cut about 1/16 inch deep down the center of each biscuit, creating a pocket without cutting all the way through.

   Time: PT5M

5. Stuff the Bites

   Spoon a generous amount of the sausage‑chili mixture into each biscuit pocket, then top with a spoonful of the cheese blend. Press the edges together lightly to seal.

   Time: PT5M

6. Bake

   Brush the tops of the stuffed biscuits with olive oil. Place them on the prepared baking sheet and bake for 18‑20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

   Time: PT20M

   Temperature: 400°F

7. Cool and Serve

   Remove from the oven and let the bites rest for 3 minutes before serving. Garnish with extra sliced green onion if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Jimmy Dean Sausage: ground pork, Italian sausage
• Instead of Hormel Chili (no beans): store‑bought chili without beans, homemade ground‑beef chili
• Instead of Cheddar Cheese: Colby cheese, sharp cheddar
• Instead of Monterey Jack Cheese: Mozzarella, Muenster
• Instead of White Onion: yellow onion, shallots
• Instead of Green Onion: chives, scallions
• Instead of Refrigerated Biscuit Dough: pizza dough, store‑bought crescent roll dough
• Instead of Olive Oil: vegetable oil, melted butter
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper, paprika

Equipment Needed

• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Skillet
• Sharp Knife
• Cutting Board
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Make the shallow cut (≈1/16 inch) in each biscuit to create texture without tearing the dough.
• Do not overfill the pockets; excess filling can cause the dough to split.
• Bake until golden brown; under‑baking leaves soggy dough, over‑baking burns the cheese.

Chef Tips from the Video

• Add a pinch of smoked paprika to the sausage mixture for extra depth.
• Swap cheddar for pepper jack for a spicier bite.
• Brush the tops with melted butter instead of oil for a richer flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 8‑10 minutes.

Freezer: Freeze unbaked stuffed biscuits on a tray, then transfer to a zip‑top bag. Bake from frozen for 22‑25 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to meat and cheese.

Make-Ahead Tips

• Assemble the stuffed biscuits and freeze them raw; bake directly from frozen.
• Prepare the sausage‑chili filling up to 24 hours ahead and refrigerate.

Frequently Asked Questions