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Corn Dogs

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Corn Dogs
  • Prep 10 min
  • Total 25 min
  • Ingredients 5
  • Servings 6
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Great twist on corn dogs made with Pillsbury dough!
Updated Mar 29, 2011

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Any type of cheese can be substituted if pepper Jack is too spicy for your taste.

Nutrition Information

330 Calories, 19g Total Fat, 11g Protein, 28g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Corn Dog
Calories
330
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1020mg
42%
Potassium
65mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
5g
Protein
11g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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