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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