Corn Dogs

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Corn Dog
Calories
330
Calories from Fat
170
% Daily Value
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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