Chili Dog Hand Pie Recipes

Steps:

• 1. Brown the hamburger and onion together; drain fat. Stir in the seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs.
• 2. Remove from heat, and stir in half of the shredded cheese. Spread in a greased large pie plate.
• 3. In a large bowl or stand mixer, beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese and mix until combined.
• 4. Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes. Let stand 10 minutes before cutting. Enjoy!!

Steps:

• Preheat oven to 400°F Spray (deep) 9-inch pie plate with cooking spray.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
• Pour a thin layer of prepared Bisquick batter to the bottom of the pie plate.
• Drop dollops of chili over bottom of pie plate, spread out a bit and top with sliced hotdogs and 1/2 of cheese.
• Pour remaining prepared Bisquick batter over chili & cheese.
• Bake 45 minutes, top with remaining cheese then continue baking for 5-10 minutes or until knife inserted in center comes out clean and center does not jiggle when shook. Depending on how deep your pie plate is, it may take close to 60 minutes to bake. NOTE: If it is getting too brown, cover edges with foil. and continue baking.
• Let stand 5 minutes before serving. Serve with desired toppings.

Steps:

• Grease 9x13 casserole.
• Combine baking mix,mustard, and water in a small bowl.
• Stir until dough forms.
• Press dough into bottom and up sides of dish with fingers dipped in bisquick.
• Cut hotdogs length wise and then in half.
• Place hotdogs on dough.
• Spoon chili over and sprinkle with cheese. Bake 20 mins or until heated.

Steps:

• Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
• Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
• Spread in a greased large pie plate; stir in half of the cheese.
• Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
• Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes.
• Let stand 10 minutes before cutting.

Steps:

• For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes.
• Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal.
• For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
• For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes.
• Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately.

Steps:

• Spread leftover chili into the pie shell. Slice hot dogs and place on top of chili. Crumble up macaroni and cheese over the hot dogs.
• Bake covered w/ foil @ 350 degrees for 45 minutes. Remove foil and crisscross pie with mustard. Dot entire pie with relish. Sprinkle cheese over all. Return to oven an bake for 15 more minutes.
• Let stand for 10 to 15 minutes and the serve.