8 slices American cheese or 3/4 cup shredded cheese
1 can refrigerated crescent dough sheet
1-2 cans (15.5 oz ea) chili , depending on how much chili you like
3 tablespoons Butter (approximately), melted
1-2 cloves garlic , minced
fresh parsley for garnish
Preheat oven to 400°F. Rinse hot dogs and pat dry. Open the can of crescent dough and roll out dough. Cut the dough into 8 equal squares. Roll 1 slice of cheese around 1 hot dog. Roll 1 square of crescent dough around the cheese/hot dog. Repeat for all 8 hot dogs. Gently press the seams of the crescent dough down. Melt butter and then add minced garlic. Place hot dogs in pan. Brush top of dough with the garlic butter. Save remaining garlic butter. Cover with foil and bake for about 25 minutes. Remove foil, add chili around the base of the hot dogs and continue baking un-covered for about 15 minutes or until tops of dough are golden brown and cooked. Optional- For extra garlic butter goodness, brush remaining garlic butter on top of dough and top with parsley.