Chili Cheese Dog Bake

Preheat Oven: Preheat your oven to $190^\circ\text{C}$ ( $375^\circ\text{F}$ ).
Mix Sauce: In a medium bowl, combine the canned chili, tomato sauce, chili powder, and cumin. Season with salt and pepper.
Layer: Pour the chili mixture evenly into the bottom of a 9×13 inch baking dish.

Unroll Dough: Unroll the crescent roll dough and separate the triangles.
Wrap: Starting at the wide end of the triangle, place one hot dog on the dough and roll it up towards the point. The point should end up resting underneath the hot dog roll.
Arrange: Place the wrapped hot dogs seam-side down directly on top of the chili mixture in the baking dish. Arrange them in rows, leaving a small space between each one (as seen in the photo).

Initial Bake: Bake the casserole for 15-18 minutes, or until the crescent rolls are puffed and lightly golden brown.
Add Cheese: Remove the dish from the oven. Sprinkle the shredded cheese evenly over the top of the hot dog rolls.
Prepare Herb Butter: While the cheese melts, in a small bowl, mix the melted butter with the chopped parsley and minced garlic (if using).
Final Bake and Finish: Return the dish to the oven for 3-5 minutes, until the cheese is completely melted and bubbly. Remove from the oven and immediately brush the herby butter mixture over the melted cheese and dough.

Rest: Allow the dish to cool slightly for 5-10 minutes. This allows the sauce to set a little.
Serve: Serve directly from the baking dish with optional toppings like sour cream, diced onions, or jalapeños.