Jalapeño Pepper Crescent Corn Dogs

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hot dogs

slices (1 oz each) pepper Jack cheese, cut each into 6 strips

tablespoon yellow cornmeal

1/2

teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

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1

Slit hot dogs to within 1/2 inch of ends; insert 3 strips cheese into each slit.
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

Bake at 375°F 12 to 15 minutes.

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Nutrition Information

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.