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