Corn Dogs

(4)
  3 reviews
  • 10|min prep time
  • 25|min total time
  • 5 ingredients
  • 6 servings

6
hot dogs
3
slices (1 oz each) pepper Jack cheese, each cut into 6 strips
1
tablespoon yellow cornmeal
1/2
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1
can Pillsbury™ refrigerated original breadsticks

Directions

  1. 1 Heat oven to 375°F. Cut slit in each hot dog to within 1/2 inch of ends. Insert 3 cheese strips into each slit.
  2. 2 In glass pie plate, mix cornmeal and taco seasoning mix. Separate dough into 12 breadsticks; press one side of each breadstick into cornmeal mixture. Cornmeal-side out, wrap 2 breadsticks around each hot dog, completely covering hot dog. Place on ungreased cookie sheet.
  3. 3 Bake 13 to 15 minutes or until breadsticks are golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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