Corn Dogs

Great twist on corn dogs made with Pillsbury dough!

  • prep time 10 min
  • total time 25 min
  • ingredients 5
  • servings 6

Ingredients

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
  • 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 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 Bake 13 to 15 minutes or until breadsticks are golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Corn Dog
    Calories
    330
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1020mg
    1020%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    0g
    0%
      Sugars
    5g
    5%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    8%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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