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Double-Bacon Crescent Corn Dogs

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Double-Bacon Crescent Corn Dogs
  • Prep 10 min
  • Total 25 min
  • Ingredients 6
  • Servings 4
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Double the bacon turns this unique crescent corn dog into tasty, classic State Fair food!
Updated Jul 23, 2014

Ingredients

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Unroll dough, and cut into fourths. Cut 2 slices of bacon in half. Cut 4-inch slit lengthwise in each hot dog. Stuff 1 bacon slice half into each slit.
  • 3
    Place 1 hot dog on long end of each rectangle. Roll up; pinching seams to seal.
  • 4
    Chop remaining 2 slices bacon. Top each corn dog with about 1 teaspoon chopped bacon, pressing gently into dough, and roll in cornmeal. Place seam side down on ungreased cookie sheet. Bake 13 to 15 minutes or until lightly golden brown.
  • 5
    Insert wooden skewer into each corn dog, and serve immediately with dippers.

Tips from the Pillsbury Kitchens

  • tip 1
    To make these corn dogs cheesy, cut a slice of American cheese into 4 strips, and place 1 strip inside each hot dog, next to the bacon slice, before rolling into crescent dough.
  • tip 2
    1 can (8 oz) Pillsbury™ refrigerated crescent roll dough may be used instead of the dough sheet, but be sure to seal the perforations before using.

Nutrition Information

380 Calories, 25g Total Fat, 10g Protein, 28g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
1170mg
49%
Potassium
100mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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