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Nutrition Facts
Serving Size 143 g
(Approx. 9 Servings)
Amount Per Serving
Calories 300 Calories From Fat 160
% Daily Value*
Total Fat 28 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 830 mg 35%
Total Carbohydrate 21 g 7%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 14 g
Vitamin A 8% Iron 8%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hillshire Farm Game Day Chili Pups
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
9  People


Recipe makes 9 Servings

1 Lb frozen bread dough, thawed
1 egg
14 Oz Lit'l Smokies Smoked Sausage
15 Oz no-bean chili
1 1/2 cup(s) shredded cheddar cheese
1/4 small white onion, chopped
7 Oz sliced pickled jalapenos
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Cut thawed dough into 36 to 40 one-inch pieces. Roll each piece into a small oval shape and place on a parchment-lined baking sheet. Cover with greased plastic wrap and let rise in a warm place until doubled in size.
Heat oven to 375°F. Whisk egg with 1 teaspoon of water and gently brush the tops of each roll. Bake until golden, about 15 minutes.
In a skillet over medium-high heat, cook Lit’l Smokies smoked sausages until browned. At the same time, heat chili in a saucepan over medium heat until hot.
Cut each roll in half down the top, not cutting all the way through. Place a smoked sausage into each roll, top with a spoonful of chili and garnish with cheddar cheese, onion and jalapeños.


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