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Ingredients

8: hot dogs

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

1: tablespoon yellow cornmeal

1/2: teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 300
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 9g 44% Trans Fat 2g
Cholesterol: 35mg; 12%
Sodium: 960mg; 40%
Total Carbohydrate: 17g; 6%
Dietary Fiber 0g 0% Sugars 6g
Protein: 9g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

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;

Carbohydrate Choice

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

Recipe Step Photos

Jalapeño Pepper Crescent Corn Dogs

Ingredients

Directions

Notes

Notes

Tips

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

% Daily Value

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Step Photos