Jalapeño Pepper Crescent Corn Dogs

(7)
  3 reviews

8
hot dogs
4
slices (1 oz each) pepper Jack cheese, cut each into 6 strips
1
tablespoon yellow cornmeal
1/2
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

  1. 1 Slit hot dogs to within 1/2 inch of ends; insert 3 strips cheese into each slit.
  2. 2 In ungreased glass pie plate, mix cornmeal and taco seasoning mix. Separate dough into 8 triangles; press one side of each triangle into cornmeal mixture. Wrap dough triangles around each hot dog, cornmeal side down. Place on ungreased cookie sheet, cheese side up.
  3. 3 Bake at 375°F 12 to 15 minutes.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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