Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.
Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.
When I make this recipe, I am going to skip the bisquick step all together, and just use a Jiffy cornbread mix to make a cornbread topping instead. Much easier, and I think it would give it more of a chili corn dog flavor.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 352 (47%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 71.5mg||22 %|
|Sodium 1840.6mg||63 %|
|Potassium 247.2mg||7 %|
|Total Carbohydrate 71.7g||21 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 69.4g|
|Protein 25.4g||36 %|
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Calories per serving: 745
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