Preheat oven to 375 degrees.

Cut crescent roll dough into strips - I found this easiest to do leaving the dough in a roll and cutting it that way.

Wrap the hot dog pieces in the crescent roll dough strips.

Place the wrapped hot dogs around the edge of the skillet, and bake for 18 minutes.

In a medium bowl, mix chili, cream cheese, cheddar cheese, milk, onions, and mustard in a bowl until combined.

Remove the skillet from the oven and add the coney cheese dip into the center.

Place back into the oven and bake 8-10 more minutes until the crescent rolls are a golden brown and the chili cheese dip is bubbly.

Garnish with sliced green onions and sliced jalapenos if desired.