Preheat the oven to 350°F.
In a large frying pan, heat up the oil and sauté onions for five minutes.
Add in vegan crumbles, tomato sauce, taco seasoning, and vegetable broth.
Simmer for 7-10 minutes.
For the cheese sauce, melt butter in a small saucepan and add flour to make a roux.
Add in milk and simmer until thick and bubbly.
Stir in cheese until melted.
Cut the hot dogs into thirds.
Wrap each hot dog in ~1/3 of a piece of croissant dough and place around the edge of a large greased skillet.
Bake at 350F for about 20 minutes until dough is cooked all the way through and brown on top.
Once done pour chili in the center and add the queso on top.
Sprinkle with vegan bacon and parsley if desired then serve!