Mini Baked Corn Dogs

Mini Baked Corn Dogs

Serve these biscuit wrapped hot dogs right from the oven with the zesty dip for a half-time appetizer. Double the recipe if you're serving a crowd!

30 min. prep time
16 servings
000 Ratings


Corn Dogs

1 (16.3-ounce) package large (8 count) refrigerator buttermilk biscuits
1 tablespoon water
6 hot dogs, cut into thirds (you will use 16 pieces)
8 (3/4-ounce) slices Land O Lakes® Deli American, each cut in half
1/4 cup yellow cornmeal


1/2 cup sour cream
2 tablespoons chili sauce or ketchup
1 tablespoon mustard


Lightly grease large baking sheet; set aside.

Remove biscuit dough from container. Separate into 8 pieces; cut each piece in half. Allow to soften 10-15 minutes at room temperature.

Heat oven to 375°F.

Place egg and water in bowl; beat with whisk until frothy. Set aside.

Press each dough piece to 3-inch circle. Wrap 1 piece of cheese around 1 piece of hot dog. Place on upper third of flattened dough. Bring up bottom edge of dough over hot dog; tuck in sides and roll dough completely around cheese and hot dog. 

Roll filled dough in your hands to smooth out all seams and seal securely. Place onto prepared baking sheet. Brush each with egg mixture; sprinkle with cornmeal.

Bake 15-17 minutes or until golden brown. Remove from baking sheet.

Combine all dip ingredients in small bowl; mix well. Serve with corn dogs.

Recipe Tip

Make dip up to 1 day ahead. Place in covered container; refrigerate.

Nutrition Facts (1 serving)

Calories: 220

Fat: 14g

Cholesterol: 40mg

Sodium: 670mg

Carbohydrates: 15g

Dietary Fiber: 1g

Protein: 7g

Recipe #14968©2011Land O'Lakes, Inc.

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