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These hot dogs on-a-stick are surrounded by cheese and a cornmeal crust.
Line large baking sheet with parchment paper. Set aside.
Place 4 slices cheese and 2 tablespoons cold butter in 10- to 12-cup food processor bowl fitted with metal blade. Pulse until mixture resembles coarse crumbs. Add cornmeal, flour, sugar, baking powder and baking soda. Pulse until well mixed. With processor running, slowly add 1 tablespoon buttermilk at a time, just until dough forms ball.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 30 minutes.
Heat oven to 400°F. Insert chopstick or skewer about 3 inches into each hot dog. Blot hot dogs dry with paper towels. Set aside.
Roll out 1 dough ball, on lightly floured surface, into (12x5-inch) rectangle. Cut dough crosswise into 3 (5x4-inch) pieces.
Place 1 slice cheese along 5-inch edge. (Dough will show on opposite edge.) Place hot dog along edge over cheese. Roll up hot dog and cheese, pressing on seam to seal. Repeat with second dough ball and remaining cheese and hot dogs.
Place corn dogs, seam-side down, onto prepared pan. Brush corn dogs with melted butter. Bake 12-14 minutes or until light golden brown.
Dietary Fiber: 4g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3828
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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