In a 9x13 inch pan, combine the canned chili and Rotel and stir until well mixed.
Sprinkle half of the cheese (¾ cup) onto the center of the pan. Set aside for now.
Lay out the crescent dough on the counter. Tear the croissants into 6 individual triangles.
Sprinkle each crescent dough triangle with the last half of the cheese (¾ cup) and wrap around the hot dog, making sure to leave the hot dog ends exposed.
Place each wrapped hot dog on top of the chili mixture in the baking dish. Try to make sure they are evenly spaced.
Bake in the oven for 40-45 minutes or until the crescent rolls turn golden brown on top and are cooked through. I like to separate the rolls from each other to check for doneness.
Garnish with minced parsley, optional and serve warm.
To Store: Place any leftovers in an airtight container and keep it in the refrigerator for 3-4 days.
To Freeze: To freeze, place everything properly in a freezer-safe container, but realize that the crescent dough will change in consistency once thawed. Other than the consistency of the dough, it will keep for a few months in the freezer.
To Reheat: To reheat, you can use the microwave for single portions, or try sprinkling a little extra cheese on top and reheat in the oven at 350°F for 15 to 20 minutes, or until casserole is steaming hot and cheese is bubbly.