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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!


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30 min
Prep Time
55 min
Total Time
16
servings

Ingredients

Corn Dogs

1 (16.3-ounce) package (8 count) large refrigerator buttermilk biscuits

1 large Land O Lakes® Egg

1 tablespoon water

8 (3/4-ounce) slices Land O Lakes® Deli American, each cut in half

6 hot dogs, cut into thirds

1/4 cup yellow cornmeal

Dip

1/2 cup sour cream

2 tablespoons chili sauce or ketchup

1 tablespoon mustard

How to make

  1. STEP 1

    Lightly grease large baking sheet; set aside.

  2. STEP 2

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

  3. STEP 3

    Heat oven to 375°F.

  4. STEP 4

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

  5. STEP 5

    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. (You will end up with 2 extra hot dog pieces)

  6. STEP 6

    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.

  7. STEP 7

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

  8. STEP 8

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

Tip #1

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

Nutrition (1 serving)

220 Calories
14 Fat (g)
40 Cholesterol (mg)
670 Sodium (mg)
15 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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